Grilled Pork Chops With Lime, Cilantro & Garlic

Total Time
Prep 5 mins
Cook 15 mins

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

Ingredients Nutrition


  1. Blend the first 5 ingredients, cover and place in the fridge for an hour or longer.
  2. Reserve 1/2 cup.
  3. 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).
  4. Serve with the reseved mayo mixture on the side.
Most Helpful

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.

PBF July 04, 2012

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 July 30, 2012

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 August 14, 2009

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