Grilled Pork Chops with Caramelized Plantain and Cilantro-Lime Sauce
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This dish has become my go to weeknight dinner because it comes together in under an hour and tastes like you spent all day cooking. Juicy grilled pork chops paired with sweet caramelized plantains create this beautiful contrast, while a bright cilantro lime sauce ties everything together perfectly. Plantains are packed with potassium and fiber, making them way more nutritious than regular sides. The best part is that most of these ingredients are probably already in your kitchen, so you can have restaurant quality food on the table without breaking the bank or stressing yourself out.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, bone-in preferred)
- 2plantains(yellow, ripe but still firm, peeled and cut into 0.5-inch thick rounds)
- 4 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 1 teaspoongarlic powder
- ½ teaspoonsmoked paprika
- 118 mlfresh cilantro(chopped)
- 3 tablespoonslime juice(fresh squeezed)
- 1 tablespoonhoney
- 59 mlred onion(finely diced)
- 1jalapeño pepper(minced, seeds removed for less heat)
Detail level
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and smoked paprika. Rub the spice mixture evenly over both sides of each pork chop and let rest at room temperature for 15 minutes.
Tip: Letting the meat come to room temperature ensures even cooking throughout.
- 2
While the pork rests, prepare the cilantro-lime sauce. Whisk together lime juice, honey, minced jalapeño, diced red onion, and chopped cilantro in a bowl. Set aside.
Tip: Prepare the sauce ahead to allow flavors to meld together.
- 3
Preheat your grill to medium-high heat (about 400°F). Oil the grill grates to prevent sticking.
Tip: Use a folded paper towel dipped in oil to safely oil hot grates.
- 4
Brush the plantain rounds with 2 tablespoons of olive oil on both sides and season lightly with salt and pepper. Place them on the grill and cook for 4-5 minutes per side until golden brown and caramelized. Transfer to a serving plate.
Tip: Don't move plantains around too much—let them sit to develop a nice caramelized crust.
- 5
Brush the pork chops with the remaining 2 tablespoons of olive oil. Place them on the grill and cook for 6-7 minutes on the first side without moving them.
Tip: Resist the urge to flip—undisturbed cooking creates better grill marks and crust.
- 6
Flip the pork chops and cook for another 5-6 minutes on the second side until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest point.
Tip: Use a meat thermometer to ensure perfect doneness without cutting into the meat.
- 7
Transfer the grilled pork chops to a serving plate and tent loosely with foil. Let rest for 3-4 minutes to retain juices.
Tip: Resting allows the juices to redistribute throughout the meat for maximum tenderness.
- 8
Arrange the grilled pork chops and caramelized plantains on serving plates. Drizzle generously with the cilantro-lime sauce and serve immediately.
Tip: Save some sauce to drizzle at the table for extra flavor and visual appeal.
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