Prep 5 mins
Cook 15 mins
Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.
- 4 pork chops (about 1 1/4-inch thick, bone in or boneless)
- 1 canned chipotle chile in adobo, chopped
- 2 teaspoons oregano
- 2 garlic cloves, chopped
- 1⁄4 cup olive oil
- 2⁄3 cup lime juice (fresh!)
- 1 tablespoon fresh cilantro, chopped
- 1⁄2 teaspoon salt
- Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
- Seal bag and refrigerate for up to 24 hours.
- Remove chops from marinade (discard marinade).
- Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
I used this marinade on thick-cut boneless pork chops, and omitted the cilantro, as I'm not a fan. Let the chops marinate for 24 hours, then put them, plus the excess marinade in the slow-cooker for 6 hours on low. Shredded the pork then used it in burritos. Absolutely delicious.
This is just what I was looking for. I had 4 pork chops that I wanted to grill but didn't want them to be dry. These turned out so flavorful and moist. The grilling time was perfect for me as I'm just starting to grill. I did add 1 more garlic clove, personal preference. I'll be using this often.
In 1 word FANTASTIC! Just the kind of recipe I was looking for, simple easy and ever so tasty. I had wondferul thick boneless porkchops that I had planned on stuffing but after seeing the marinade I knew it wouldn't be necessary. I only marinaded for a little over an hour but next time I'll try for 24 as for a richer taste. I did use a fork and poked holes in the chops on all 4 sides to allow the marinade to enter. I used a can of chipotle sauce instead of the chilis in sauce and I added 1 tsp of oil and grilled them turning every 5 minutes pouring a little of the marinade on top each time. Served this with grilled corn on the cob along with a cold Italian pasta salad. Great recipe!