Grilled Pork with Avocado
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Grilled pork chops paired with creamy avocado make such a delicious combination, and I love that avocados are packed with healthy fats that keep you satisfied. The fresh cilantro, jalapeño, and lime create this bright, zesty topping that makes even simple pork chops feel special. Best of all, it's budget friendly and requires minimal ingredients, so you probably have most of these on hand already.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 2avocados(ripe, pitted and cubed)
- 118 mlred onion(finely diced)
- 1jalapeño(seeded and minced)
- 59 mlfresh cilantro(chopped)
- 2lime(juiced, divided)
- 3 tablespoonsolive oil(divided)
- 1½ teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoongarlic powder
- ½ teaspooncumin
- 237 mlcherry tomatoes(halved)
Detail level
Instructions
- 1
Pat the pork chops dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and cumin. Rub the spice mixture evenly over both sides of each pork chop.
Tip: Dry meat ensures better browning and a more flavorful crust on the grill.
- 2
Preheat your grill to medium-high heat. Lightly brush the grill grates with oil to prevent sticking.
Tip: Allow the grill to reach proper temperature for about 5 minutes before cooking.
- 3
Brush both sides of the pork chops with 1.5 tablespoons of olive oil. Place them on the hot grill and cook for 11-13 minutes, flipping halfway through, until the internal temperature reaches 145°F.
Tip: Don't move the chops around too much—let them develop a nice char for better flavor.
- 4
While the pork is grilling, prepare the avocado salsa. In a medium bowl, combine diced avocados, red onion, jalapeño, cilantro, cherry tomatoes, and juice of 1 lime. Gently fold together with the remaining 1.5 tablespoons of olive oil, being careful not to crush the avocado.
Tip: Make the salsa just before serving to prevent browning and maintain its vibrant color.
- 5
Remove the pork chops from the grill and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.
Tip: Resting is crucial for tender, juicy pork—don't skip this step.
- 6
Transfer each pork chop to a serving plate. Top generously with the avocado salsa and squeeze the remaining lime juice over top. Serve immediately.
Tip: For extra flair, garnish with additional cilantro leaves or a lime wedge.
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