This recipe is packed with flavor and requires very little prep work before starting it on the grill. The trick is using highly acidic lime juice for a short marinade, followed by basting the meat regularly while cooking at a slightly lower temperature to continue adding flavor. While you’ve got the grill heated up, you can also cook some seasonal veggies along side and baste them at the same time for a unique combination.
- 4 large thick-cut boneless pork chops – about 2 pounds
- juice of 2 limes
- 1 tsp garlic powder
- 1 tsp Mexican oregano
- 1 tsp cumin
- 2 tsp chili powder
- 1/2 tsp sea salt
- 1/2 tsp chipotle powder
- 2 tbsp extra virgin olive oil
- 2 tbsp good tequila
- 3~4 tbsp fresh cilantro, chopped (optional, not pictured)
Start by mixing all of the ingredients together in a medium prep bowl (except the pork chops and the cilantro). Whisk to combine, then reserve half into a separate bowl.
Pour the remaining marinade over the pork chops. Let them stand for about 20 minutes, turning occasionally, then start the grill. Heat the grill to medium indirect heat (about 320 degrees) while continuing to let the chops soak in the marinade.
Place the chops on the grill and set the timer for 7 minutes. When the timer goes off, baste the chops with some of the reserved marinade and set the timer for another 7 minutes. Repeat for a total of 28 to 35 minutes, until the meat reads 145 on a quick read thermometer inserted into the thickest one. You can turn the meat over half-way through if you like, and also add some summer squash, split in half, after the first 7 minutes – basting it as well.
Let the pork chops stand for a few minutes for the juices to settle, then slice across in 1/4″ thick slices. You can do the same with the summer squash if you grilled it as well. Garnish with a little chopped cilantro, and dig in!