For this grilled pork chops recipe, don’t be afraid of developing a good char – the fresh and fiery chile lime drizzle will balance it out.
The best method for grilling these pork chops is a two-zone method. This means your grill is configured to have both a hot and cool zone for cooking. You can read more about how to set up your grill for two zone cooking here. I use and recommend Kingsford Original briquettes for all my grilling – the reliability of the heat source and flavor of the charcoal are excellent. Cooking with charcoal makes SUCH a huge difference to the final taste of your dish, I definitely encourage you to ditch the propane and maximise the flavor potential. Lighting a charcoal grill is SO much easier than most people think, especially with one of these chimneys .
There is one non-negotiable tool you will need to have the most successful cook possible, and that is a quality meat thermometer. A proper meat thermometer is arguably the most important tool a meat cook can have, and it’s super important when it comes to cooking pork. Not only will it help you ensure that your meat is safely cooked, but it also means you will know the precise time it IS safe, so you won’t need to overcook it. Trust me, knowing is better than guessing. Thermoworks have a great range of thermometers that are all fast-read and professionally calibrated, you can check them out here.
Essential recipe notes for ‘chile lime grilled pork chops’:
I use serrano peppers in this recipe, which are quite fiery and have a big bite. If you want to try it with something milder, use jalapeños instead.
You’ll also need pork seasoning to give your chops an amber glow. I use my own Hardcore Carnivore Red rub – it has an all natural color and is made in Texas.
Although you can make the chile lime drizzle in advance, if you do it will lose it’s color and turn a faded khaki shade. If you want vivid bright green, make it right before you serve it, while your pork chops are resting.
Preheat a grill by lighting a chimney full of Kingsford Original briquettes. Once the top briquettes are starting to ash over, dump the chimney into your grill in a two-zone cooking configuration.
Pat the pork chops dry using a paper towel, and then season well on both sides with the Hardcore Carnivore.
Place the seasoned pork chops over the hot coals. Cook for 2-3 minutes to develop color, then flip and cook the other side a further 2-3 minutes.
Once browned, move the pork chops to the cool side of the grill away from the coals, and close the lid to finish cooking. Pork chops are ready when they measure 145f internal temperature, which will take about 10-15 minutes of indirect cooking. Once they are ready, remove to a plate and cover with foil to rest briefly while you make the drizzle sauce.
Remove and discard the stem and seeds of the serrano pepper. It’s recommended you use gloves to handle the chili. Chop the serrano into a very fine dice and place into a small bowl. Add the lime zest, juice, honey, orange juice, Worcestershire and salt, Stir to combine – the consistency will be very thin. Do not add the lime juice to the zest or pepper until you are ready to serve the pork chops, or the bright green color will fade.
Drizzle the chile sauce over the pork chops and serve immediately.
Note 1: for milder heat, sub serrano with jalapeños
Note 2: the chili will lose its vibrant color quickly, so for the brightest green appearance, make it right before you serve it while your pork chops are resting.