2 tablespoons fresh lime juice
2 teaspoons grated lime zest
1 teaspoon honey
¼ teaspoon salt
2 tablespoons extra virgin olive oil
1 cup sliced pickled beets, drained and cut into 1/8-inch matchsticks
1 cup shredded green cabbage
½ cup grated carrot (about 2 carrots)
1 medium apple (any color), peeled, cored, and cut into 1/8-inch matchsticks (about ¾ cup)
¼ cup chopped cilantro (or parsley)
Garlic Lime Pork Chops
Zest and juice from 2 limes (1 tablespoon zest and 2-3 tablespoons juice)
3 garlic cloves, minced
2 teaspoons honey
2 teaspoons fish sauce
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus more for serving
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 (6-ounce) boneless pork chops, about ¾-inch thick
For the beet slaw, in a large bowl, whisk the lime juice and zest, honey, salt, and olive oil. Add the beets, cabbage, carrot, apple, and cilantro, and toss well to coat them all in the lime sauce. Cover and refrigerate until you’re ready to eat, stirring the mixture every once in a while.
In a medium bowl, whisk the lime juice and zest, garlic, honey, fish sauce, oil, salt, and pepper. Pour the marinade into a gallon-size resealable plastic bag, add the pork chops, press as much air from the bag as possible, and seal it. Turn the bag a few times to coat the pork in marinade and refrigerate for at least 30 minutes or up to 1 day.
Preheat your gas grill with all burners on high and close the lid. When the grill is hot (after about 15 minutes), turn the 2 burners closest to the front to low, keeping the back burner on high. Remove the pork chops from the bag, discard the remaining marinade, and arrange on the grates over the low heat burners. Cover and cook until the undersides of the chops are just beginning to develop light grill marks, 6 to 9 minutes. Flip them, cover, and continue to cook until the the pork is firm to touch, 6 to 9 minutes longer. To get a nice char on them, move the chops to the part of the grill over high flames and cook uncovered until each side has solid grill marks, 5 to 6 minutes, flipping halfway. The pork chops should be completely firm to the touch and register 145 degrees F on an instant-read thermometer. Transfer to a plate, tent with foil, and let rest for 5 minutes. Serve with beet slaw.
1 Grilled Pork Chop (without slaw): 5 WW Freestyle points
200 calories, 9g fat, 2g sat fat, 69mg cholesterol, 393mg sodium, 3g carbs, 0g fiber, 2g sugar, 29g protein
1 Serving Beet Slaw (1/4 of recipe or ~3/4 cup): 3 WW Freestyle points
80 calories, 4g fat, 1g sat fat, 0mg cholesterol, 45mg sodium, 14g carbs, 3g fiber, 9g sugar, 0g protein
Recipe adapted from Cook’s Illustrated
Keywords: grilled pork chops, pork chops recipe, boneless pork chops
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