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!
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Ingredients
Citrus Marinade
- ¾ cup zest and juice of mixed citrus - see notes
- 1 teaspoon ground cumin
- 1 teaspoon achiote powder
- ½ to 1 teaspoon ground chipotle or ancho chile powder - see notes
- 1 teaspoon garlic - minced
- ½ teaspoon sea salt and fresh ground pepper
- 2 small boneless pork chops - see notes
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
Instructions
- 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.
Notes
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
Calories: 394kcal | Carbohydrates: 31g | Protein: 40g | Fat: 10g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com