Chili Lime Pork Chops with Chili Lime, sweet onion and Cowboy Beans.  Quick and easy, tender and juicy with a “Kiss of Smoke”.
Always good, an easy camping and tailgating meals, great for everyday dinner and even with company over for dinner.

I love to cut my own 2-inch chops out of pork loins. Patti brought 2 whole pork loins home she found on sale for .99 a pound. We cut a few loin roasts and a lot of chops. I cut some of the chops extra thick for stuffing!!! Can’t wait to slow smoke those.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

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Chili Lime Pork Chops
A Wood Pellet Grill Recipe 

Prep Time: 5 minutes
Cook Time: 8 minutes per side @ 400* (205c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Fruitwood Blend BBQ Pellets

Ingredients: Chili Lime Pork Chops 

• 4 Thick cut Pork Chops
• Goya Mojo Criollo Marinade
• Cindy Lynn’s Chili Lime Rub
• 1 Tbsp. Smoked Garlic Sauce, (See Recipe)

Chili Lime Pork Chops
A Wood Pellet Grill Recipe

Cooking Directions: Chili Lime Pork Chops 

Give your chops a nice coat of Cindy Lynn’s Chili Lime Rub and put them into a zip lock bag.

Cover with the Goya marinade.

Marinate for at least 4 hours, with overnight being better for the chops to pick up all the flavors of your seasoning.

Preheat the Grill Grates to 400* (205c) and light your wedgie for that “Kiss of Smoke”.

For the onions: just cut them into about 1-inch slabs, season with the Cindy Lynn’s Chili Lime and put a pat of butter on them. Just place them on the grill first and they’ll be done when the chops are. No need to flip them.

Pat the chops dry, you’ll want to give them a light dusting with the Cindy Lynn’s Chili Lime Rub.

Place your chops directly onto the Hot Grill Grates for 8 minutes per side with a quarter turn at 4 minutes. These were thick chops so go by the internal temperature, 140* (60c).

When the meat reaches an internal temperature around 140* (60c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.

Note: Your cooking time may vary a bit by the thickness of your chops. We like to buy a whole pork loin and cut our own chops around 2 inches thick. You get a nice thick chop at about a $1 less a pound.

I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250* (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Chili Lime Pork Chops
A Wood Pellet Grill Recipe

 

 

Chili Lime Pork Chops
A Wood Pellet Grill Recipe

 

 

Chili Lime Pork Chops
A Wood Pellet Grill Recipe

 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Uuni Wood Fired Pizza Oven, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood, and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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