Tender, juicy grilled pork chops soaked in a garlic lime marinade and topped with a zesty beet slaw (280 calories or 8 WW points).
Nine times out of ten, I reach for boneless chicken breast at the supermarket, but when boneless pork chops are on sale, it’s nice to switch up our old familiar white meat for something different. These pork chops grill up just as quickly and easily as chicken breasts do and the full-flavored marinade infuses them with zesty, garlic-lime flavor and prevents them from turning into dry, overly-tough hockey pucks.
The garlic lime marinade is a mixture of lime juice and zest, lots of garlic, honey, and fish sauce. The acidity of the lime juice tenderizes the pork chops and livens the flavors, while the honey balances the tartness and creates a beautiful caramelization on the grill. The fish sauce isn’t pronounced or the remotest bit fishy; it’s only there to lend an umami note to the chops. Let the chops marinate for at least an hour and up to 1 day before cooking.
And while the pork chops are marinating, toss together a zesty beet slaw made from julienned pickled beets (I use a jar of sliced, pickled beets), shredded cabbage, apple, carrot, and cilantro. The dressing is simple, made with lime juice and zest, honey, olive oil, and salt. It’s refreshing, tart, and crisp—the perfect accompaniment for grilled pork chops!
Garlic Lime Grilled Pork Chops with Beet Slaw
- 2 tbsp lime juice
- 2 tbsp grated lime zest
- 1 tsp honey
- .25 tsp salt
- 2 tbsp extra virgin olive oil
- 1 c sliced pickled beets drained and cut into 1/8-inch matchsticks
- 1 c shredded green cabbage
- .5 c grated carrot about 2 carrots
- 1 medium apple peeled, cored, and cut into 1/8-inch matchsticks
- .25 c chopped cilantro or parsley
Garlic Lime Pork Chops
- 1 tbsp lime zest
- 3 tbsp lime juice
- 3 garlic cloves minced
- 2 tsp honey
- 2 tsp fish sauce
- 2 tbsp olive oil
- 2 tbsp finely chopped fresh cilantro, plus more for serving
- .5 tsp salt
- .25 teaspoon freshly ground black pepper
- 24 oz boneless pork chops, 4 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.
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