Smoky Ancho-Lime Grilled Pork Chops

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes (plus 30–120 minutes marinating)
• Cook Time: 20 minutes
• Total Time: About 1 hour 5 minutes (with 30 minutes marinating)

Quick Ingredients

• 4 bone-in pork chops, 1 1/4–1 1/2 inches thick (about 8 oz each)
• 2 tbsp ancho chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 garlic cloves, finely minced
• Zest of 2 limes + 1/3 cup fresh lime juice
• 2 tbsp honey
• 1/4 cup olive oil
• 1 tbsp apple cider or white wine vinegar
• 1 1/4 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Optional heat: 1/2 tsp chipotle chili powder or cayenne
• Optional simple side: 4 ears corn, 1 tbsp olive oil, 2 tbsp butter, extra lime, cilantro, salt, chili powder

Do This

• 1. Whisk ancho chili powder, smoked paprika, cumin, oregano, garlic, lime zest and juice, honey, olive oil, vinegar, salt, pepper, and optional chipotle in a bowl.
• 2. Pat pork chops dry, add to a large zip-top bag or dish, pour in marinade, coat well, and chill 30–120 minutes.
• 3. Preheat grill to medium-high (about 400–450°F). Clean and oil grates.
• 4. Let chops sit at room temperature 15 minutes, then grill 4–5 minutes per side over direct heat, then 2–4 minutes more over indirect heat until 140–145°F internal.
• 5. Rest chops 5–10 minutes, tented loosely with foil, to reach juicy 145°F and allow juices to redistribute.
• 6. Optional side: Grill corn until charred, then toss with butter, lime juice, salt, chili powder, and chopped cilantro.
• 7. Serve chops with any juices from the resting plate, a squeeze of fresh lime, and the chili-lime corn alongside.

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Why You’ll Love This Recipe

• Big, bold flavor: smoky ancho chili, bright lime, garlic, and honey create a perfectly balanced sweet-heat crust.
• Juicy, thick-cut pork chops stay tender thanks to a quick, flavorful marinade and proper grilling technique.
• Simple ingredient list you can find at any grocery store, but the result tastes like a steakhouse-level dinner.
• Flexible cooking: perfect on an outdoor grill, but also works on a grill pan or under the broiler.

Grocery List

• Produce: Limes (4–5), garlic (1 small head), fresh cilantro (small bunch, optional for garnish and corn), 4 ears corn on the cob (optional side)
• Dairy: Unsalted butter (for the corn, optional)
• Pantry: Bone-in thick-cut pork chops, ancho chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, olive oil, honey, apple cider or white wine vinegar, chipotle chili powder or cayenne (optional), chili powder (for corn, optional)

Full Ingredients

For the Smoky Spicy Ancho-Lime Pork Chops

• 4 bone-in pork chops, 1 1/4–1 1/2 inches thick (about 8 oz each)
• 2 tbsp ancho chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 garlic cloves, finely minced (or 1 1/2 tsp garlic powder in a pinch)
• Zest of 2 limes (finely grated)
• 1/3 cup fresh lime juice (from about 3–4 limes)
• 2 tbsp honey
• 1/4 cup olive oil (or other neutral oil)
• 1 tbsp apple cider vinegar or white wine vinegar
• 1 1/4 tsp kosher salt, plus more to season chops before grilling if needed
• 1/2 tsp freshly ground black pepper
• Optional extra heat: 1/2 tsp chipotle chili powder or cayenne pepper
• Lime wedges, for serving
• Fresh cilantro or flat-leaf parsley, chopped, for garnish (optional)

Optional Easy Chili-Lime Charred Corn (Side Dish)

• 4 ears fresh corn, husks and silk removed
• 1 tbsp olive oil
• 2 tbsp unsalted butter, softened
• Juice of 1/2 lime (about 1 tbsp), plus extra lime wedges for serving
• 1–2 tbsp fresh cilantro, finely chopped (optional)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp chili powder or ancho chili powder
• Freshly ground black pepper, to taste

Step-by-Step Instructions

Step 1: Prep the pork chops and ingredients

Remove the pork chops from the refrigerator and pat them thoroughly dry with paper towels. Dry surfaces brown better, so this helps you get a deep, flavorful crust on the grill.

Trim any excess thick fat hanging from the edges (leave a thin layer for flavor). If the fat cap is very thick, you can lightly score it with a knife to help prevent curling on the grill.

Gather all marinade ingredients: spices, garlic, limes, honey, oil, and vinegar. Zest 2 limes using a fine grater, then juice enough limes to get 1/3 cup of fresh juice. Finely mince the garlic cloves.

Step 2: Make the smoky ancho-lime marinade

In a medium bowl, whisk together the ancho chili powder, smoked paprika, ground cumin, dried oregano, minced garlic, lime zest, lime juice, honey, olive oil, and vinegar until smooth and well combined. The mixture should be a loose, reddish-brown marinade with a slight thickness from the honey.

Season the marinade with 1 1/4 teaspoons kosher salt and 1/2 teaspoon black pepper. If you want a spicier kick, whisk in up to 1/2 teaspoon chipotle chili powder or cayenne. Taste a tiny bit (it will be intense, but it should taste bright, smoky, a little sweet, and nicely salted). Adjust lime, honey, or salt to your taste.

Step 3: Marinate the pork chops

Place the pork chops in a large resealable plastic bag or a shallow glass or ceramic dish in a single layer. Pour the marinade over the chops, turning them so each chop is thoroughly coated on all sides and along the bone.

Press out as much air as possible if using a bag, then seal and massage gently to distribute the marinade. If using a dish, cover tightly with plastic wrap.

Refrigerate for at least 30 minutes and up to 2 hours. For weeknight cooking, 30–45 minutes gives good flavor. If you have more time, 1–2 hours develops a deeper, smokier taste. Do not marinate much longer than 4 hours or the lime juice can start to make the texture a little mushy.

Step 4: Preheat and prepare the grill

About 20 minutes before you want to grill, take the pork chops out of the refrigerator so they can start to lose their chill. This helps them cook more evenly.

Preheat your grill to medium-high heat, aiming for about 400–450°F. If using a gas grill, turn on the burners to medium-high, close the lid, and heat for 10–15 minutes. If using charcoal, build a two-zone fire: one side with a bed of hot coals for direct heat, and the other side with no coals for indirect heat.

Once the grill is hot, clean the grates well with a grill brush, then oil them lightly using tongs and a folded paper towel dipped in oil. This reduces sticking and helps create those attractive grill marks.

Step 5: Grill the ancho-lime pork chops

Remove the pork chops from the marinade, letting excess drip off back into the dish or bag. Discard the remaining marinade. If the chops look very wet, lightly pat them with paper towels; you still want a generous coating of spices, but not puddles of liquid. Lightly sprinkle each side of the chops with a pinch of extra salt if you like a bolder seasoning.

Place the pork chops over direct heat on the grill. Close the lid and cook for 4–5 minutes on the first side, until you have deep grill marks and the underside looks nicely browned. Flip and grill the second side for another 4–5 minutes.

At this point, check the internal temperature with an instant-read thermometer inserted horizontally into the center of the thickest chop (do not touch the bone). If they are not yet at 140°F, move the chops to the cooler, indirect-heat side of the grill, close the lid, and cook another 2–4 minutes, checking often. Aim to pull them off the grill at 140–145°F; the temperature will rise slightly as they rest.

Step 6: Rest the meat and grill the chili-lime corn (optional)

Transfer the grilled pork chops to a plate or small baking sheet. Tent loosely with foil and let them rest for 5–10 minutes. Resting is essential; it allows the juices to redistribute so the chops stay moist and tender when you cut into them.

While the chops rest, grill the corn if you are making the optional side. Brush the ears lightly with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place the corn over direct heat on the grill. Turn every 2–3 minutes until the kernels are tender and nicely charred in spots, about 8–10 minutes total.

In a small bowl, mix the softened butter with lime juice, chili powder, cilantro (if using), and 1/2 teaspoon salt. When the corn is done, brush or spread the chili-lime butter all over the hot ears. Taste and add more salt or lime if needed.

Step 7: Garnish and serve your ancho-lime grilled pork chop dinner

After resting, drizzle any accumulated juices from the resting plate over the pork chops. Garnish the chops with a sprinkle of chopped cilantro or parsley if you like, and add lime wedges on the side for squeezing over the top.

Serve each plate with one thick, smoky, spicy ancho-lime grilled pork chop, a generous portion of the chili-lime charred corn (or your favorite side), and maybe a simple green salad or rice if you want to round out the meal. The exterior should be deeply browned and a little sticky from the honey, with a citrusy aroma and just a touch of heat, while the inside stays juicy and slightly pink at the center.

Pro Tips

• Use thick-cut chops: Pork chops that are at least 1 1/4 inches thick are much harder to overcook and stay juicier on the grill.
• Do not over-marinate: Because lime juice is acidic, marinate no more than about 2–4 hours total. Longer can make the meat a bit mushy.
• Trust your thermometer: Aim for 145°F internal temperature (after resting) for safe, tender, and slightly rosy pork, as recommended by the USDA.
• Two-zone grilling is your friend: Sear over direct heat for color and flavor, then finish over indirect heat so the outside does not burn before the inside is cooked.
• Let the crust develop: Resist the urge to flip the chops too early. If they stick badly when you try to turn them, give them another minute; once a crust forms, they release more easily.

Variations

• Stovetop / oven version: Sear marinated chops in a hot, lightly oiled cast-iron skillet for 3–4 minutes per side, then transfer the skillet to a 375°F oven until they reach 140–145°F.
• Citrus twist: Replace half the lime juice with fresh orange juice for a slightly sweeter, more rounded citrus flavor that pairs beautifully with the ancho and honey.
• Taco night leftovers: Slice leftover chops thinly and serve in warm tortillas with avocado, pickled onions, and a squeeze of lime for incredible smoky pork tacos.

Storage & Make-Ahead

You can make the marinade up to 2 days in advance and store it in the refrigerator in an airtight container. For best texture, marinate the pork chops for 30 minutes to 2 hours on the day you plan to cook them. Leftover cooked pork chops keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of water or broth, or in a 300°F oven wrapped in foil to avoid drying them out. Grilled corn can also be stored for up to 3 days; cut the kernels off the cob and reheat in a skillet with a bit of butter or oil.

Nutrition (per serving)

Approximate values for 1 pork chop with a portion of chili-lime corn (assuming 4 servings): about 550 calories, 40 g protein, 28 g fat, 30 g carbohydrates, 4 g fiber, and 11 g sugars. Actual nutrition will vary based on the exact size of your pork chops, how much marinade remains on the meat, and how much butter you use on the corn.