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)
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.
