Equipment
Ingredients
Pork
- 4 bone-in thick-cut pork chops, raw
Jalapeno-Cilantro Marinade
- 30 g fresh cilantro, roughly chopped, stems included
- 2 jalapeno peppers, stemmed and roughly chopped
- 50 g red onion, roughly chopped
- 3 garlic cloves, peeled
- 45 ml lime juice, freshly squeezed
- 60 ml olive oil
- 10 g kosher salt
- 2 g ground black pepper
- 2 g ground cumin
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 667 kcal
- Protein
- 53 g
- Carbohydrates
- 5 g
- Fat
- 48 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 1159 mg
- Saturated Fat
- 13 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 24 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 167 mg
- Potassium
- 883 mg
- Calcium
- 118 mg
- Iron
- 2.5 mg
- Magnesium
- 54 mg
- Phosphorus
- 568 mg
- Zinc
- 6.9 mg
- Vitamin A
- 46 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 1.9 mcg
- Vitamin E
- 3.2 mg
- Vitamin K
- 35 mcg
- Vitamin B6
- 1.3 mg
- Vitamin B12
- 1.5 mcg
- Thiamin
- 1.35 mg
- Riboflavin
- 0.85 mg
- Niacin
- 18.0 mg
- Folate
- 10 mcg
- Water
- 217 g
Sources: USDA FoodData Central
Method
Combine the fresh cilantro, jalapeno peppers, red onion, garlic cloves, lime juice, olive oil, kosher salt, ground black pepper, and ground cumin in the pitcher of a blender or food processor.
Process the ingredients on high speed until a smooth, vibrant green paste forms, ensuring no large chunks of garlic or jalapeno remain.
Pat the bone-in thick-cut pork chops completely dry with paper towels to ensure the marinade adheres properly. Place them in a shallow dish or large resealable bag and pour the blended marinade over the top, massaging the meat to coat it evenly on all sides. Wash all prep surfaces thoroughly to prevent cross-contamination. Cover the pork and refrigerate for at least 2 hours, but no longer than 12 hours.
Remove the pork chops from the refrigerator 20 minutes before grilling to take the chill off the meat. Gently scrape off the bulk of the excess marinade to prevent flare-ups on the grill, leaving a thin, flavorful coating behind.
Prepare a grill or grill pan for two-zone cooking. Establish a direct heat zone of approximately 230C or 450F, and leave an adjacent cooler zone for indirect cooking.
Place the pork chops on the direct heat zone. Sear without moving them until deep, caramelized grill marks appear, about 3 minutes per side.
Move the pork chops to the cooler, indirect heat zone. Cover the grill and continue to cook until an instant-read meat thermometer inserted into the thickest part of the chop, avoiding the bone, reads 63C or 145F.
Transfer the cooked pork chops to a clean cutting board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. This allows the muscle fibers to relax and redistribute the juices before serving.
Chef's Notes
- Always choose bone-in chops for grilling. The bone acts as a thermal insulator, slowing the cooking process near the joint and keeping the meat substantially juicier than boneless cuts.
- Cilantro stems pack an immense amount of flavor and moisture. Do not discard them when making blended marinades; simply chop them roughly and let the blender do the work.
- If you desire a fresh finishing sauce, prepare a double batch of the marinade and reserve half in a separate container before it ever comes into contact with the raw pork.
- Cross-contamination safety is crucial: always wash the dish used for marinating immediately in hot, soapy water, and use clean tongs to remove the cooked pork from the grill.
Storage
Refrigerator: 3 days — Store leftover cooked pork chops in an airtight container.
Freezer: 2 months — Freeze cooked pork chops tightly wrapped, or freeze raw pork chops directly in the marinade.
Reheating: Slice cold, or reheat gently in a skillet over low heat with a splash of water to prevent drying out.
Troubleshooting
Pork chops are tough and dry
Cause: Overcooking past the safe internal temperature, or cutting the meat immediately without resting.
Fix: Slice the pork thinly against the grain and serve with a squeeze of fresh lime juice or a drizzle of olive oil to artificially add moisture back to the meat.
Prevention: Use a reliable instant-read meat thermometer and pull the chops right at 63C or 145F, then always allow for a proper rest period.
Marinade is burning and turning bitter on the grill
Cause: Excess oil and pureed solids from the marinade dripping onto the heat source, causing massive flare-ups.
Fix: Move the meat immediately to the indirect heat zone. You can carefully slice off the severely burnt exterior edges before serving.
Prevention: Wipe away the majority of the thick marinade before placing the chops over direct heat, and maintain a two-zone fire to safely move the meat if flare-ups occur.
Cultural Context
This dish draws heavy inspiration from Northern Mexican and Tex-Mex grilling traditions known as asados, where bright, highly acidic, and spicy marinades are utilized to tenderize and cut through the rich fat of high-quality meats. The combination of fiery jalapeno and herbaceous cilantro is a foundational flavor profile in these culinary regions, offering a vibrant, fresh contrast to the deep, smoky char achieved by cooking over an open flame.
