Grilled Pork with Okra

Instructions

1. 1

   Pat pork chops dry with paper towels and season generously with salt, black pepper, smoked paprika, and cumin on both sides. Let sit at room temperature for 15 minutes.

   Tip: Room temperature meat grills more evenly and develops better color.

2. 2

   In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lime juice, and jalapeño if using. Set the garlic-lime glaze aside.

   Tip: Prepare this while the pork comes to temperature for efficient cooking.

3. 3

   Toss okra with 2 tablespoons olive oil, salt, and pepper in a bowl until evenly coated.

   Tip: Properly oiled okra will char beautifully without sticking to the grill.

4. 4

   Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.

5. 5

   Place pork chops on the grill and cook for 5-6 minutes without moving them, allowing a golden crust to form. Flip and cook for another 5-6 minutes until internal temperature reaches 145°F.

   Tip: Don't flip too early—let the Maillard reaction create a flavorful crust.

6. 6

   Transfer cooked pork to a warm plate and tent loosely with foil. Arrange okra directly on grill grates and cook for 4-5 minutes, stirring occasionally, until tender and lightly charred.

   Tip: Okra cooks quickly, so watch it closely to avoid overcooking.

7. 7

   Arrange okra and sliced red onion on a serving platter with the pork chops. Drizzle the garlic-lime glaze over everything.

8. 8

   Garnish with fresh cilantro and serve immediately while still warm.

   Tip: The glaze is best applied just before serving to maintain brightness of flavor.