Mexican-Style Grilled Pork Chops
So this week, it’s Mexican-style grilled pork chops to the rescue!
I don’t know about you guys but our BroilKing gas grill is working overtime due to the extended Covid-19 lockdown. With long summery days, we’ve been grilling at the weekend to keep meals interesting. It also gives Kenz an opportunity to do something “culinary” as grilling is his thing. Plus, it is an easy (and safe) way to entertain a small group of friends outdoors.
We have been hitting a lucky streak of good weather this summer. The balmy evenings remind me of our youthful days growing up in sunny California. Another thing we miss is Mexican food. In California, there is no shortage of taquerias and Mexican restaurants across the Golden State, especially in major urban areas and the Central Valley. On our trips to California, we always visit our favourite local taqueria to get our fix of jumbo-sized burritos or enchiladas with a side of refried beans.
Carving the flavours of Mexican food of lime, cilantro, and chilli, I looked to Pinterest for some recipe inspiration for “Mexican.” I was after an easy marinade for the pork that incorporated the best of Mexican flavours. I came across this Mexican-style grilled pork chops recipe on Food and Wine. Instead of using pork tenderloin and canned chipotle chilis in adobo, I substituted with pork shoulder steak and used ancho chilli powder. I skipped the simmering process and just blitz everything in the food processor for a smooth marinade.
This simple and tasty marinade recipe that goes well with chicken and pork. For maximum flavours, be sure to marinate the pork for at least 4 hours or even better overnight. Take the pork to rest at room temperature for 30-45 minutes before grilling. Kenz popped them on the BroilKing to grilled to perfection for our Mexican-inspired BBQ lunch.
To serve with the Mexican-style grilled pork chops, I made a mango, avocado, and black bean salad and fresh tomato salsa with tortilla chips. If I had a bit more time, I would have made a Mexican flan for dessert as well. However, Kenz had to remind me that it was only the two of us plus Lady Yeya for lunch. Well then, I’ll just have to whip up this delicious recipe again before summer comes to an end.
Happy Grilling!
Mexican-style Grilled Pork
Ingredients
- 2 pounds boneless pork shoulder loin or tenderloin
- 1/3 cup ancho chilli powder
- 1/4 cup distilled white vinegar
- Zest of an orange
- 1/2 cup fresh orange juice
- 1/4 cup lime juice
- 4-5 cloves garlic minced
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
Instructions
- Place all the chilli powder, vinegar, orange zest, orange juice, garlic, salt, black pepper, oregano, cumin and cinnamon in a food processor and blend until smooth.
- In a Ziplock bag, pour the marinade over the pork, turning the pieces to coat well. Let the pork marinate, covered, in the refrigerator for 1 to 4 hours.
- Take the pork marinade out to rest at room temperature for 30-45 minutes.
- Grill the pork until browned and cooked through, 3-4 minutes per side.
