The 5-Ingredient Recipe That Made Me Love Pork Chops Again
Ingredients
- 2canned chipotles in adobo canned chipotles in adobo canned chipotles in adobo
- 1/4 cup vegetable, canola, or avocado oil
- 1/4 cup canned pineapple juice
- 2 tablespoons lime juice
- 1 packed tablespoon light brown sugar
- 4 (3/4 to 1-inch-thick) boneless pork loin chops
- 1 1/2 teaspoons kosher salt
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Instructions
- In a large bowl, whisk together the chopped chipotles, adobo sauce, oil, pineapple juice, lime juice, and brown sugar. Add the pork chops and toss to cover in marinade. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours.
- Meanwhile, prepare your grill for two-zone, medium-high heat, 400º to 450ºF. If using a charcoal grill, fill a charcoal chimney with briquettes and light it. Once the coals on top start to ash over, dump the briquettes into the grill. Create a two-zone fire by raking the briquettes to one side and leaving part of the fuel grate clear. Drop in the cooking grate and close the lid. Slightly close the bottom vents to maintain medium heat.,If using a gas grill, leave one burner off and allow the grill to preheat for 15 to 20 minutes.
- Clean and oil the grill grates. Remove the pork chops from the marinade and discard any remaining marinade. Sprinkle the pork chops with salt and sear them over direct heat for 3 minutes. Finish grilling the pork chops over indirect or medium heat, turning occasionally, until an instant-read thermometer reads 145°F in the thickest part of each pork chop, 8 to 10 minutes.,Transfer to a serving platter, cover, and let rest for 5 minutes before serving.,Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork in an oven-safe dish with a few tablespoons of water. Cover and cook at 350°F until the internal temperature reaches 165°F.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original