Chile Rubbed Grilled Pork Chops

Recipe adapted from the National Pork Board. For more information, visit


  • 4 boneless sirloin pork chops, about 6-oz each, 1⁄2 inch thick
  • 2 cloves garlic, crushed
  • 1 tablespoon ground cumin
  • 1 teaspoon red pepper flakes
  • 1⁄2 cup fresh lime juice
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper, freshly ground
  • 3 jalapeno Chile, seeded, very finely minced, about 1⁄4 cup
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1/8 teaspoon sugar


Stir together jalapeno, sesame oil, soy sauce and sugar together in a small bowl. Wearing disposable gloves, rub mixture over all surfaces of chops. Place chops in single layer in shallow dish. In a large measuring cup, stir together all marinade ingredients; pour over chops, set aside for 20-30 minutes.

Set EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Remove chops from marinade, discarding marinade. Grill chops on EGG, turning once, to medium doneness, about 3-4 minutes per side, until internal temperature on a thermometer reads 145°F/63°C, followed by a 3-minute rest time.

Serves 4.

Best served with avocado-corn salsa!


2 thoughts on “Chile Rubbed Grilled Pork Chops”

  1. I would marinate the meat with vinegar added to the liquid mixture for at least a couple of hours. Studies indicate that marinades do not penetrate the meat very much anyway. Also for newby cooks, the mixture refers to the group of dry spices.

  2. Very good! I would only suggest forking the heck out of the chops before marinating – used one inch thick loin chops – still a bit tough, but great flavor!

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