Grilled Cilantro Lime Pork Chops with Citrus Marinade
Citrus-marinated pork chops infused with cilantro, garlic, and warm spices, then grilled over indirect heat with hickory or pecan smoke. The bright orange and lime juice marinade tenderizes the meat while honey adds subtle sweetness. Quick 1-4 hour marinating time yields juicy, flavorful chops ready in under 30 minutes.
Ingredients
- 4 pork chops
- ⅓ cup olive oil
- ⅓ cup orange juice
- ⅓ cup lime juice
- 4 garlic cloves, minced
- ½ cup cilantro
- 2 tablespoon honeymaple syrup1:1sweetenerFull guide →
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- 1
Pat pork chops dry with paper towels and place in a gallon-size zip-top bag.
- 2
Combine olive oil, orange juice, lime juice, minced garlic, cilantro, honey, cumin, salt, and pepper in a blender.
- 3
Blend for 30 seconds, scrape down the sides, and blend until smooth.
- 4
Pour marinade over pork chops, squeeze out air, seal the bag, and refrigerate for 1-4 hours.
- 5
Prepare grill to 350°F using hickory or pecan wood for smoke flavor.
- 6
Remove pork chops from marinade, discard marinade, and place chops over indirect fire.
- 7
Cook with grill closed for 5 minutes.
- 8
Turn pork chops and continue cooking with grill closed for 8-10 minutes until internal temperature reaches 140-145°F.
- 9
Remove from grill and rest for 5 minutes before serving.
Tips
Use indirect grilling to prevent flare-ups and ensure even cooking.
Let pork rest after cooking to retain juices and ensure tenderness.
Check internal temperature with a meat thermometer for accuracy.
Good to Know
Refrigerate cooked pork chops in an airtight container for up to 3 days.
Marinate pork chops for up to 4 hours in advance; do not marinate longer than 4 hours as citrus acids can break down the meat excessively.
Serve with lime wedges, cilantro garnish, and rice or grilled vegetables.
Common Mistakes
Do not discard marinade before confirming pork placement over indirect fire to avoid loss of heat opportunity.
Do not skip the 5-minute rest period to avoid losing juices when cutting into the meat.
Do not marinate longer than 4 hours to avoid mushy texture from over-acidification.
Substitutions
Nut-Free Alternatives
different smoke profile