Yield: 2 servings

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!

Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 2 hours
Total Time 2 hours 30 minutes

Ingredients

Citrus Marinade

Grilled Vegetables

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

Instructions

  1. 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.
  2. Strain and reserve marinade from pork chops.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. To serve: Top the grilled pork chop with the vegetables and garnish with a lime wedge as desired.
  8. Enjoy!

Notes

As I mention in the post, I'm looking to replicate the flavor of a sour orange (kind of). I use a combination of citrus or even whatever I have on hand. On photo day, I used 1/2 ruby red grapefruit, 1 orange, and 1 lemon, and it measured right at 3/4 cup. This will vary, but it doesn't have to be exact!

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.

Nutrition Information:

Yield:

2

Serving Size:

half

Amount Per Serving: Calories: 394 Total Fat: 10g Carbohydrates: 31g Protein: 40g