Grilled Pork with Cassava Root and Cilantro-Lime Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just an hour and impresses everyone at the table. Grilled pork chops paired with roasted cassava root, a nutritious tuber packed with fiber and resistant starch, create a satisfying meal that feels restaurant quality but stays incredibly budget friendly. The cilantro lime glaze brings brightness and tropical flavor while the hint of cumin and chili adds just enough warmth. It's simple enough for a busy Tuesday but special enough for guests, and I love how the smoky char from the grill plays against the zesty, herbaceous sauce.
Ella x
Ingredients
- 4pork chops(1.5 inches thick)
- ¾ kgcassava root(peeled and cut into fries)
- 4 tablespoonsolive oil
- 237 mlfresh cilantro(loosely packed, chopped)
- 2lime(juiced)
- 4garlic cloves(minced)
- 2 tablespoonshoney
- 1 teaspooncumin
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred chili flakes
- 3 tablespoonsvegetable oil(for frying cassava)
Detail level
Instructions
- 1
Pat the pork chops dry with paper towels and season both sides with half the salt, black pepper, and cumin. Set aside at room temperature for 15 minutes before grilling.
Tip: Bringing pork to room temperature ensures even cooking throughout the meat.
- 2
While pork rests, prepare the cassava fries by cutting peeled cassava into 1/4-inch thick sticks. Soak them in cold salted water for 10 minutes to remove excess starch.
Tip: Soaking reduces the starch content and helps achieve crispier fries.
- 3
Make the cilantro-lime glaze by combining fresh cilantro, minced garlic, lime juice, honey, 2 tablespoons olive oil, remaining cumin, salt, pepper, and red chili flakes in a blender. Pulse until smooth. Divide glaze in half, reserving one portion for serving.
Tip: Reserving half the glaze uncooked preserves the bright cilantro flavor and freshness.
- 4
Preheat grill to medium-high heat (around 400°F). Pat cassava fries dry and toss with vegetable oil, salt, and pepper. Place on a grill basket or foil packet and grill for 20-25 minutes, shaking occasionally, until golden and tender.
Tip: Using a grill basket prevents fries from falling through the grates.
- 5
Once cassava is nearly done, place pork chops directly on oiled grill grates. Cook for 5-6 minutes without moving, then flip and brush with half of the reserved cilantro-lime glaze.
Tip: Resist the urge to move the pork early—this creates better grill marks and caramelization.
- 6
Cook for another 5-6 minutes until pork reaches an internal temperature of 145°F. Remove from grill and brush with remaining warm glaze.
Tip: Use a meat thermometer for perfectly cooked pork every time without guessing.
- 7
Transfer cassava fries to a serving platter and arrange grilled pork chops on top. Drizzle with the reserved uncooked cilantro-lime glaze and garnish with extra fresh cilantro and lime wedges.
Tip: The uncooked glaze adds a refreshing contrast to the warm grilled components.
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