Grilled Mojito Lime Pork Chops Recipes

LIME AND GARLIC GRILLED PORK CHOPS

Steps:

• In a small bowl, combine the first 8 ingredients. Pour 1-1/4 cups marinade into a large shallow dish. Add the pork; turn to coat. Cover and refrigerate for at least 4 hours. Cover remaining marinade for basting; refrigerate., Drain pork, discarding marinade. On a lightly oiled rack, grill chops, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160°, basting occasionally with reserved marinade. If desired, top with chopped cilantro.

GRILLED MOJITO LIME PORK CHOPS

Steps:

• Mix Marinade Mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
• Grill over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Serve with Black Bean and Corn Salsa, if desired.

GRILLED MOJITO LIME PORK CHOPS

Steps:

• Mix Marinade Mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
• Grill over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Serve with Black Bean and Corn Salsa, if desired.

GARLIC-LIME PORK CHOPS

Steps:

• Mix salt, Italian seasoning, black pepper, chili powder, 1/4 teaspoon garlic powder, paprika, and onion powder together in a bowl. Sprinkle spice mixture generously on both sides of pork chops.
• Heat butter and olive oil in a large, heavy skillet over medium heat. Cook pork until no longer pink in the center and golden brown on both sides, about 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer pork chops to a serving plate, reserving juices in the skillet.
• Add lime juice and garlic powder to the same skillet and mix into leftover juices. Stir to combine and pour over the pork chops.

GRILLED PORK CHOPS WITH GARLIC LIME SAUCE

Steps:

• Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
• Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

CHILI-LIME GRILLED PORK CHOPS

Steps:

• Heat closed contact grill for 5 minutes.
• Meanwhile, in small bowl, mix all seasoning ingredients. Brush mixture evenly on both sides of each pork chop.
• When grill is heated, place pork chops on bottom grill surface. Close grill; cook 5 to 7 minutes or until pork is no longer pink in center. If desired, sprinkle pork with chopped fresh cilantro and serve with lime wedges.

PORK CHOPS, GRILLED WITH GARLIC LIME SAUCE RECIPE - (4/5)

Steps:

• preparation Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro. Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side. Cooks' note: If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat.

LIME-GLAZED PORK CHOPS

Steps:

• For glaze, in a small saucepan, combine marmalade, jalapeno, lime juice and ginger; cook and stir over medium heat 4-6 minutes or until marmalade is melted., Grill chops, covered, on an oiled rack over medium heat or broil 4 in. from heat until a thermometer reads 145°, 6-8 minutes on each side, brushing with glaze during the last 5 minutes. Let stand 5 minutes. Sprinkle with cilantro; serve with lime wedges.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• 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.

CUBAN GRILLED MOJITO PORK TENDERLOINS

Steps:

• In medium metal bowl, mix 1/2 cup brown sugar, the mint and salt. Use handle of wooden spoon to crush mint into the brown sugar and salt. You are bruising (or muddling) the leaves to release flavor. When mint is fragrant and leaves are slightly crushed, add cold water, rum and lime juice. Stir well to dissolve salt and sugar.
• Pour mint marinade into 1-gallon resealable plastic food-storage bag. Add pork and seal bag. Refrigerate at least 30 minutes but no longer than 8 hours.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (Check the temperature of the coals by placing your hand, palm side down, near but not touching the cooking grill rack. If you can keep your hand there for two seconds [one-thousand one, one-thousand two], the temperature is high; three seconds is medium-high; four seconds is medium; five seconds is low.)
• Meanwhile, in 8-inch skillet, heat cumin and coriander seed over medium heat 3 minutes, stirring constantly, until fragrant (you are dry-roasting the spices, so there is no need for oil). Remove seed from skillet to a plate and cool completely. (If left in skillet, seed will continue to cook and may burn.)
• In spice or coffee grinder (used for grinding spices only), grind roasted seed, brown sugar and mustard to a fine powder. (If you don't have a grinder, place seed in resealable plastic food-storage bag and pound with flat side of meat mallet; mixture will be not as finely ground but will still be delicious.)
• Remove pork from marinade and pat dry with paper towels. Rub pork with oil and coat each with half of the dry rub.
• Grill pork covered about 20 minutes, turning to brown all sides. Remove pork from grill when still slightly pink in center and meat thermometer inserted in center reads 155°F. Allow pork to rest 5 minutes (temperature will continue to rise to 160°F). Slice pork to serve. (To broil, line broiler pan with foil. Spray broiler rack with cooking spray or brush with oil. Broil pork 4 to 5 inches from heat as directed above.)

GARLIC LIME MARINATED PORK CHOPS

Steps:

• Trim any fat off pork.
• In a large bowl combine garlic, cumin, chili powder, paprika, salt and pepper. Then add in the squeezed lime juice and zest.
• Let pork chops marinade in this mixture for at least 20 minutes.
• Line broiler pan with foil for easy clean up.
• Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned.