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Grilled Cuban Pork Chops
Fresh lime zest, cracked black pepper, and cumin seed create a deeply savory crust on these juicy grilled pork chops. You'll love how the bright citrus cuts through the rich meat, while the earthy spices build bold flavor in just a few minutes. It's a fast, straightforward method that guarantees tender results every time you fire up the grill. Serve them alongside sweet corn and black beans for a plate that feels like summer.
Equipment
- Grill
Ingredients
- 2 tablespoons grated lime peel
- 1 tablespoon cracked black pepper
- 1 tablespoon cumin seed
- 2 tablespoons olive or vegetable oil
- ½ teaspoon salt
- 1 clove garlic, finely chopped
- 4 boneless pork loin or rib chops, about 1 inch thick (about 2 lb), trimmed of excess fat
Instructions
- 1Preheat a gas or charcoal grill to medium heat. Combine the grated lime peel, cracked black pepper, cumin seed, olive oil, salt, and minced garlic in a small bowl. Massage this mixture evenly over both sides of the pork chops, pressing firmly so the spices adhere.
- 2Arrange the seasoned pork chops directly on the grill grates. Close the lid and cook for 8 to 10 minutes, turning frequently, until the meat reaches an internal temperature of 145°F.
- 3Remove the pork from the heat and let it rest for at least 3 minutes. This crucial resting period allows the juices to redistribute for a more tender bite.
Notes
- Serving: Pair these chops with sweet corn on the cob and cooked white rice tossed with black beans.
- Garnish: Top the warm pork chops with fresh mango slices for a sweet, tropical contrast to the savory rub.
- Prep: Pat the pork chops dry with a paper towel before applying the rub so the oil and spices stick better.