Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (2024)


Submitted by Bergy

"These sound so good I am posting the recipe before trying it. I will add comments after I make them. The Recipe is from American Cooking Club magazineJune/July 05 edition"


Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (2) Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (3)

photo by Debi9400 Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (4)

Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (5) Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (6)

Ready In:





  • 1 cup mayonnaise
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon dried chipotle powder
  • 8 pork chops



  • Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
  • Reserve 1/2 cup.
  • Grill or BBQ brushing the chops with the mayo blend, continue brushing and cooking until the chops are done Turning them halfway through (apprx 15 minutes total).
  • Serve with the reseved mayo mixture on the side.

Questions & Replies

Grilled Pork Chops With Lime, Cilantro & Garlic Recipe - (7)

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  1. Fabulous! We had a marvelous dinner. Will definitely be using this recipe again. YUM! -- UPDATE - I made this twice more in the first week and it now has become a standby at my house on summer evenings - used just the mayo part and it was awesome as a spread on burgers and for sandwiches. It works as a dip for veggies too. Absolutely delicious. I usually halve the chipotle because otherwise it's too spicy for the kids. When you make the chops, don't forget to reserve some of it for dipping and for other uses - you won't need it all on the chops and won't want to waste any of it. Better yet, make double sauce and store in the fridge for later.


  2. Had these for dinner last and my hubby loved them! He doesn't even like mayo and he was dipping them in the sauce. I didn't have chipolte powder but i used adobo instead. I also marinated the chops in some of the mixture for a couple hours, then I brushed it on as well. Awesome!!! Will definitely be making again.

    Ria Bia

  3. Wow! This was an incredibly flavorful pork chop recipe for being so easy to make! I followed all of your ingredients and directions as posted with the exception of halving the recipe to suit 4 chops, and I had plenty of the mayo blend to baste and serve with. The mayo blend kept reminding me of something that I have tasted before---then it hit me. It tastes very much like a chipotle mayonnaise that I tried at Zingerman's Roadhouse in Ann Arbor, MI that was served to dip their sweet potato fries into. Now there's a new idea for the sauce....Thanks for a great dinner, Bergy!

    Dr. Jenny

  4. This was wonderful! If I could give it more stars I would, even my daughter who turns up her nose at everything was asking for more!! I didn't have the dried chipolte spice so I used chipoltes in adobe sauce, it was super yummy! Thanks Bergy!

    halloween chef

  5. According to my husband: "I would order this in a restaurant!" This was very easy and delicious. I think next time I will not use so much chipotle powder, because the sauce was too spicy for the kids, but it had such a great flavor. Juicy chops, yummy sauce. Thanks for another winner, Bergy!

    Bridget Leigh

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  1. This made the most moist pork chops I think I've ever eaten. My husband & I just loved them...and we liked the sauce so much we used the left-over on a steak a few nights later. Now I make up the sauce just to use on our Friday night steaks.I made only small changes, I used ground coriander instead of cilantro (didn't have any) & reg. chili powder instead of chipotle powder (same reason). This sauce is always in our refrigerator. PS Also good with grilled fish.

    Jackie 6



Small town in the Okanagan, B.C.

  • 1523 Recipes
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On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">

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Grilled Pork Chops With Lime, Cilantro &amp; Garlic Recipe  - (2024)


What is the secret to grilling pork chops? ›

For the most tender pork chops, marinate the pork (or let them sit with the rub) for at least 1 hour, or overnight. Let the Meat Come to Room Temperature Prior to Grilling. If you throw the meat on the grill cold, by the time the inside comes to temperature, the outside will be overcooked.

What is the secret to moist pork chops? ›

A longer brine will bring more moisture into the pork, but a quick brine will still be helpful if you're in a rush to get dinner started. A thick pork chop (1 ½” to 2”) can brine for longer, but avoid brining for more than 8 hours to prevent toughness. After brining, rinse pork chops and pat dry to remove excess salt.

How to cook pork chops on the grill without drying them out? ›

Thick pork chops are grilled over high heat to develop flavor before moving to low heat to cook them gently—that's how you keep them from drying out.

Do you rinse pork chops before grilling? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

What seasoning is good on pork chops? ›

Best Seasoning for Pork Chops

Thyme and sage add herby and floral notes complementing pork's flavor exceptionally well. There's also a combination of smoked paprika, pepper, and a little bit of cayenne pepper, which all give your pork chops a lovely, not overly spicy, kiss of heat.

Should I oil pork chops before grilling? ›

Start by placing your pork chops on a plate and pat them dry all over with a paper towel. Really take your time here. Once dry, rub olive oil all over using your hands. Make sure to coat them well on both sides.

What tenderizes pork chops? ›

Why it works:
  1. Acid from the balsamic vinegar tenderizes the pork.
  2. Salt from the soy sauce flavors the pork.
  3. Sweetness from the honey balances out the acid and salt.
  4. Worcestershire sauce adds a wonderful layer of unami flavor.
  5. Olive oil helps give the pork a nice crust on the outside.
Feb 4, 2022

What should I soak my pork chops in? ›

Mix milk with first amount of salt (2 teaspoons) and allow pork chops to soak in this mixture for as long as you'd like, about an hour to maybe four works well. Overnight soaking will result in too much moisture & your breading will fall off. Remove pork chops from brine, and set aside.

What is the best way to cook pork chops so they are not dry? ›

For juicy, flavorful pork chops, try brining the chops before grilling or broiling — two high-heat cooking methods that can quickly dry out lean pork chops. Brines are essentially salty, sugary water solutions; they'll keep the meat moist, while adding flavor.

How long should pork chops sit out before grilling? ›

Let your chops sit on the counter for about 30 minutes before you begin to cook them. If the meat is too cold, the outside will overcook while the inside comes to the right temperature. Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center.

Why are my grilled pork chops tough? ›

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

How do you keep pork from drying out on the grill? ›

  1. First, use a high-heat area to quickly brown the meat on all sides. ...
  2. Next, move the loin to a low-heat area of the grill and cover it with foil.
  3. Now, you can roast the pork using indirect cooking for approximately one to one and a half hours, or about 20 minutes per pound of meat.
Oct 3, 2023

Do you have to flip pork chops on the grill? ›

Preheat grill to medium-high heat (375-400 degrees) 20 minutes prior to grilling. Place pork chops on grill and cook for 2 to 3 minutes on each side. Move pork chops to indirect heat (or lower temp to medium) and cook for 8-12 more minutes, flipping once, or until pork chops reach 145 degrees F.

How do you tenderize pork chops before grilling? ›

Put your chops in a zip lock bag, add the brine and refrigerate them for about 8 hours. I wouldn't go over 12 hours because they can become over brined and the meat will get mushy. Take them out of the brine and dry them before you cook them.

Why do my pork chops look GREY before cooking? ›

Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink.

How do you tenderize pork chops before cooking? ›

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.

Do you grill pork chops on high or low heat? ›

Preheat grill to medium-high heat (375-400 degrees) 20 minutes prior to grilling. Place pork chops on grill and cook for 2 to 3 minutes on each side. Move pork chops to indirect heat (or lower temp to medium) and cook for 8-12 more minutes, flipping once, or until pork chops reach 145 degrees F.

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