There is nothing quite like firing up the grill during peak garden season, and these cilantro lime grilled pork chops don’t disappoint!
While my kitchen counter is currently overflowing with fresh summer berries, my grill has been completely dominated by one major addiction this summer: bright, flavorful, cilantro-lime based marinades!
If you are looking for the ultimate summer dinner that keeps the kitchen cool and delivers intense, juicy flavor, these Cilantro Lime Grilled Pork Chops are it.
Pork chops can notoriously lean on the dry side, but a good well-balanced marinade completely changes the game… By combining the bright punch of fresh lime juice and zest, the subtle kick of a finely chopped jalapeño, and a good quality oil, you lock in moisture while creating a beautiful sear on the grill grates.
Tools You’ll Need
- A Sharp Fillet Knife: A flexible fish fillet knife is one of my favorite secret weapons in the kitchen. It allows you to chop your herbs, jalapeños, and summer tomatoes incredibly finely without squishing them.
- A Good Microplane Zester: Always zest your limes before you juice them! The skin holds all those intense, fragrant citrus oils that give this marinade its punch.
Simple Ingredinets
For the Chops:
- 6 thick-cut, bone-in pork chops (approx. 3/4-inch thick)
- Coarse ground black pepper and salt (for seasoning on the grill)
For the Cilantro Lime Marinade:
- 1 bunch fresh cilantro, very finely chopped
- 1–2 jalapeños, seeded and finely minced (adjust to your preferred heat level)
- Juice and zest of 3-4 fresh limes: Pro-Tip for Picking Limes: Look for limes that are slightly soft to the touch rather than rock-hard. Before slicing, roll them firmly against your countertop using the palm of your hand to break up the internal fibers—this makes extracting every last drop of juice a breeze.
- 1/3 cup cooking oil (helps prevent sticking to the grill grates and retains moisture)
- 1 tsp salt
- 1 tsp black pepper (Note: Coarse ground pepper adds the best texture, but fine ground works if it’s what you have on hand!)
- Optional: 2–3 cloves of minced garlic (if you want an extra layer of savory flavor)
How to Make Cilantro Lime Marinade
Start by giving your cilantro a thorough wash, then dry it completely using a salad spinner or by shaking it out really well—excess water will dilute your marinade! I love using a sharp fillet knife here to get a quick, fine mince on both the cilantro and garlic without squishing them.
Before slicing your limes, roll them firmly on the counter under the palm of your hand to loosen up the juices inside. Be sure to zest all of your limes first, then juice them right into a small bowl or a quart-sized mason jar.
Next, wash and seed your jalapeño. Remove the inner membranes and mince it small, leaving a few seeds in depending on your heat preference (I like to leave just a few seeds for a gentle kick!). Add the jalapeño to your bowl or jar, followed by the salt, pepper, and cooking oil. Give everything a good stir or shake to combine, and your fresh marinade is ready to go!
How to Make Grilled Cilantro Lime Pork Chops
- Prep the Marinade
Using a sharp knife, finely chop your fresh cilantro and mince the jalapeño. In a small bowl (or directly inside your marinating container), combine the chopped cilantro, minced jalapeño, lime zest, fresh lime juice, oil, salt, and pepper. - Marinate the Pork
Place your six bone-in pork chops into a large Ziploc bag or a deep glass dish. Pour the marinade over the top. If using a bag, seal it tightly and use your hands to squish and massage the liquid around, ensuring every single chop is evenly coated. Place in the refrigerator to marinate for at least 1 to 2 hours. - Fire up the Grill
Preheat your outdoor grill to medium-high heat, 450 degrees F…. And clean and lightly oil the grates. - Grill to Perfection
Remove the pork chops from the marinade, letting the excess drip off. Place them directly onto the hot grill grates. Shake a little extra salt and coarse black pepper over the tops as they cook. Grill for about 4 to 5 minutes per side (depending on exact thickness), turning once, until the internal temperature reaches a safe 145°F. - Rest and Serve
Remove the pork chops from the grill and let them rest for 3 to 5 minutes before serving to allow the flavorful juices to redistribute throughout the meat. - Store leftover cooked pork chops in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat gently in a skillet over low heat with a splash of chicken broth or lime juice to prevent drying out, or slice cold over a Mexican-inspired salad!
Grilling & Temperature Tips
Get the Grill Hot (400°F–450°F): Preheating is the single most important step! Preheat your grill to 400°F–450°F and let the grates heat up completely for 10 to 15 minutes before adding the meat. A blazing hot grate is the secret to getting those gorgeous, professional grill marks on the first side without overcooking the inside.
Oil the Grates, Not just the Chops: Right before placing your marinated chops down, carefully brush or wipe the hot grates with a high-smoke-point oil (like canola or avocado oil) using a folded paper towel and tongs. This prevents delicate cilantro bits and meat fibers from sticking when you go to flip.
Don’t Move Them Too Soon: Once the pork chops hit the hot grill, leave them undisturbed for 5 minutes. Letting the meat sear uninterrupted creates a deep caramelized crust and ensures the chops release effortlessly from the grates without tearing.
Aim for 145°F (The Juiciness Sweet Spot): Pork chops lean lean, so overcooking by even a couple of minutes turns them dry… Pull them off the grill as soon as an instant-read thermometer reads 145°F at the thickest part (avoiding the bone).
Want to round out the meal?
I wanna know what YOU think! Please review the recipe card.
Cilantro Lime Grilled Pork Chops (Bone-In)
Equipment
- 1 instant read thermometer
- 1 Filet Knife or very sharp knife.
- 1 Micorplaner or Zester
Ingredients
For the Cilantro Lime Marinade:
- 1 bunch Fresh cilantro very finely chopped
- 1 –2 Jalapeños seeded and finely minced (adjust for heat)
- 3 –4 Fresh limes zest and juice
- 1/3 cup Neutral cooking oil or avocado oil
- 2 –3 cloves Garlic minced (optional, but recommended)
- 1 tsp Salt
- 1 tsp Black pepper coarse ground preferred
For the Pork Chops & Grilling:
- 6 Thick-cut bone-in pork chops approx. ¾-inch thick
- Coarse sea salt & black pepper for seasoning before grilling
Instructions
Step 1: Mix the Marinade
- In a small bowl (or directly inside your gallon Ziploc bag), combine the finely chopped cilantro, minced jalapeño, lime zest, fresh lime juice, cooking oil, minced garlic, 1 tsp salt, and 1 tsp black pepper. Whisk or stir well to combine.
Step 2: Marinate the Pork
- Place the 6 bone-in pork chops into a gallon Ziploc bag or a deep glass baking dish.
- Pour the cilantro lime marinade evenly over the meat. Seal the bag tightly and massage the marinade into the chops so every piece is completely coated.
- Refrigerate and let marinate for at least 1 to 2 hours (or up to 6 hours for deeper flavor).
Step 3: Grill to Perfection
- Preheat your outdoor grill to medium-high heat (approx. 400°F – 450). Clean and lightly oil the grill grates.
- Remove the pork chops from the marinade, letting any excess liquid drip back into the bag.
- Place the chops directly onto the hot grill grates. Sprinkle the tops with a touch of coarse sea salt and cracked black pepper.
- Grill for 4 to 5 minutes per side (turning once) until a nice sear forms and the internal temperature reaches 145°F on a meat thermometer.
Step 4: Rest and Serve
- Transfer the grilled pork chops to a platter and let them rest for 3 to 5 minutes to allow the juices to redistribute throughout the meat.
- Garnish with extra fresh cilantro leaves and fresh lime wedges. Serve warm!
Video
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
