Citrus-Marinated Hatch Green Chile Pork Chops

A perfect late summer meal… Citrus-Marinated Hatch Green Chile Pork Chops is bursting with south-of-the-border flavor, and comes together mostly on the grill leaving your kitchen nice and cool! The pork chop marinade consists of a variety of citrus, chipotle, cumin, and achiote. Simple grilled veggies round out the meal. You’re going to love this Mexican pork chops recipe!

Perfectly grilled Citrus-Marinated Hatch Green Chile Pork Chops covered with a medley of Hatch Green Chile, orange pepper, and sweet onion alongside spice rubbed sweet potato wedges and grilled corn on a white plate with yellow cloth napkin.

👩🏻‍🍳 Tamara Talks – About Citrus-Marinated Grilled Pork Chops

It’s still summer!!! McAllen has had a LONG string of 100°+ days, and while it’s a little hot to be outside tending the grill, it still beats heating up the kitchen.

With the exception of reducing the marinade to toss with the grilled veggies, this meal happens on the grill. You’ll love the vibrant Mexican flavors, and the healthy ingredients make it guilt-free!

Citrus and Yucatecan Cooking

When I think of citrus and Mexican cooking, I think of sour orange (also found in our beloved Peru). Even though I live on the border, I have never seen a sour orange in our markets.

The Yucatán peninsula is known for citrus infused dishes – cochinita pibil (pork cooked in achiote and sour orange), sopa de lima (lime soup), ceviche – and for the healthy eater, the region has so much to offer…

📋 Grilled Pork Chops with Hatch Chiles

Halved citrus - lemon, orange, grapefruit - along with garlic and spices for the Citrus Marinated Pork Chop with Hatch Chile on a yellow cutting board.
  • pork – I love thick pork chops, and it is easier to avoid drying them out. Bone-in or boneless is up to you. This marinade is also great on chicken and shrimp!
  • citrus – As I mention above, I have never seen Seville or the “ugly” oranges we enjoy in Peru in the US. Using a variety of citrus gets close. I don’t worry too much about precise quantities. I always use either lemon or lime with grapefruit and/or orange. See Know Your Citrus for more information.
  • ground cumin
  • ground achiote – Also known as annatto, this spice is ubiquitous in Yucatecan recipes. It is not spicy, but has a unique, earthy flavor.
  • red chile powder – Choose ground ancho, guajillo, New Mexico red, or chipotle. Avoid generic “chili powder.” It is a spice blend that includes other ingredients.
  • vegetables – As shown in the photos, I recommend fresh Hatch green chile. If you can’t get it, poblanos, and Anaheims make good substitutions. I round out the mixed grill with red or sweet onions and sweet bell peppers. Grilled corn and sweet potato wedges are a great addition!
Pork chops, sweet peppers, sweet onion, Hatch chile on a yellow mat ready for the grill.

🔪 How to Make Citrus-Marinated Hatch Green Chile Pork Chops

The Citrus Marinade

While I cannot get sour oranges, citrus is abundant in McAllen. On photo day, I chose ruby red grapefruit, orange, and lemon for the marinade, and served the plated dish with lime wedges. I aim for about 3/4 cup of juice, and I don’t worry too much about proportions. I don’t add sweetener to the marinade, so I don’t want it over-the-top sour! 😝

In addition to the fresh-squeezed citrus, I add minced garlic, ground achiote (a Yucatán pantry staple), cumin, and ancho or chipotle powder. The red chile powder does add heat, so adjust according to personal preference!

  • Make the marinade – Whisk together the marinade ingredients, then add the pork chops. Prep the vegetables for the grill.

The Grilled Hatch Chiles, Sweet Bell Pepper, and Sweet Onion

Once upon a time, home cooks outside of southern New Mexico had to settle for frozen Hatch green chile. In recent years, however, the flavorful pods began making appearances in stores from coast to coast in the US. I am not aware that they are available outside the US.

If you can’t get Hatch chile, the Anaheim is a close – albeit milder – cousin (also developed at the New Mexico State University Chile Pepper Institute). If I need to substitute I usually go for poblano chiles. Look for firm, smooth, unblemished pods, and the flatter the surface, the easier they are to roast.

I round out the vegetable mix with a red, yellow, or orange sweet bell pepper, and a sweet onion (Vidalia, Walla Walla, etc.).

Citrus-Marinated Hatch Green Chile Pork Chops on the grill alongside charred Hatch chile, sweet onion, and sweet pepper.
  • Everything goes on the grill – Marinated pork chops, sweet corn, Hatch chile, sweet onion, sweet potato wedges, and sweet red pepper. I cook pork chops to an internal temperature of 150°, and let it rest covered with foil for a few minutes for medium.
  • Optional – Add chicken broth to the reserved marinade, and reduce by half. Add honey (or other sweetener), season with salt and pepper, and toss with the peppers and onion. Delicioso!
Citrus-Marinated Hatch Green Chile Pork Chops on a cream colored plate with grilled corn, lime wedge, grilled sweet potato wedges.
Serving suggestion: Citrus-Marinated Hatch Green Chile Pork Chops
with grilled corn and sweet potato wedges.

Can I marinate the pork chops ahead of time?

Yes! The pork benefits from at least 2 hours in the marinade, and up to 24 hours is fine.

💭 Top Tips

Reserve the marinade. Add it to a small saucepan, add 1/2 cup chicken broth, a teaspoon of honey, and reduce by half. Toss with the grilled peppers and onion.

See this video for help with the chiles.

🍷 Pairing Suggestions

  • A crisp rosé is our “go to” summer wine, and it works really well with this summer meal!
  • Similarly, a farmhouse ale or saison is perfect for a craft beer lover.
  • Cilantro rice or red rice pair nicely if you’re not up for corn or sweet potatoes!
Signature in red and green with chiles and limes.

1 Citrus-Marinated Pork Chop with Hatch Chile sliced through with grilled corn and sweet potato wedges on a white plate close up.

Grilled Citrus-Marinated Pork Chops with Hatch Chile

South-of-the-border flavor in a citrus-marinated pork chop covered with grilled Hatch green chile, sweet onion, and sweet bell pepper. Delicioso!
5 from 4 votes

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Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 2 hours
Total Time 2 hours 30 minutes
Course Main Dishes
Cuisine Mexican/Southwest
Servings 2 servings
Calories 394 kcal


Citrus Marinade

Grilled Vegetables

  • 2 Hatch green chiles - Anaheim or poblano
  • 1 sweet bell pepper - red, orange, or yellow sweet bell pepper
  • 1 large sweet or red onion - cut in thick slices


  • Whisk marinade ingredients together and add to a quart zip bag along with pork chops. Marinate a minimum of 2 hours and up to several or overnight.
  • Strain and reserve marinade from pork chops.
  • Arrange pork chops and vegetables on a grill over medium-high heat. Char all sides of vegetables and grill pork chops on both sides to an internal temperature of 145 degrees.
  • If you have a helper, add the reserved marinade to a small saucepan along with 1/2 cup chicken broth and 1 teaspoon of honey. Reduce to half. Taste for seasoning.
  • When the chops and vegetables come off the grill, tent the chops with foil to rest, and place the chiles and pepper in a pot with a lid (or a paper bag) to steam. (See notes).
  • Remove the skins, stems, and seeds from the chiles and pepper, then slice into strips. Separate the onion into rings. Toss with the reduced marinade.
  • To serve: Top the grilled pork chop with the vegetables and garnish with a lime wedge as desired.


Chipotle and ancho are pretty spicy. If you are concerned about the heat level, you may want to cut the amount in half the first time.
I almost always reach for the boneless pork chops and trim the fat. I like them as thick as I can get them, and I aim for 6 ounces per serving. You can substitute chicken thighs or chicken breasts, but be sure to adjust cooking time.
See this video for help with the chiles.


Calories: 394kcal | Carbohydrates: 31g | Protein: 40g | Fat: 10g

NOTE: Macronutrients are an approximation only using unbranded ingredients and Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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  1. What a delicious looking meal and it’s all cooked on the grill. YAY! Love the topping of chile, pimiento and cebolla. (Practicing my español 🙂 ) Pinned this to the green chile obsession board!

    1. Yay! I’ve been working on my Spanish too… I’m particularly chile obsessed on these years that I don’t have a freezer full! Thankfully, I can get fresh and do them on the grill. Great minds think alike. 🙂

  2. We attempted to grow the same chile variety as Hatch here but only got three measly chiles from the plant. This looks and sounds wonderful so am going to give this a try with those poor little peppers to make them special!

    1. That’s both sad and awesome (awesome that you tried!)… Hatch chiles really need desert climate to thrive. I miss local availability of them so much!

  3. This dish is bursting with flavors!! Thank you for a wonderful theme. I am going to do some more eating from Latin American kitchens in the coming days!!

  4. Hatch chiles with citrus and pork? What an amazing flavor combination! I can’t wait to try this recipe and make a wonderful meal for my family!!

  5. Oh, my! I’m so glad grilling season is not over as these chops sound incredible! So flavorful with the marinade and topping!

  6. Another great main course for this month’s Progressive Eats August theme. I love the idea of Pairing Suggestions. You don’t often see that on other blogs.

    1. Haha! I agree… I don’t see pairing suggestions either. We rarely have a meal without an “adult” beverage, so I try to include pairing suggestions when I remember to!