Grilled Pork with Okra
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more effort than you actually did. Grilled pork chops with okra is simple, affordable, and honestly delicious. The okra gets wonderfully tender on the grill while soaking up all those garlicky, smoky flavors, and it's packed with fiber and vitamins to keep you feeling great. A squeeze of fresh lime juice and some jalapeño heat at the end make this dish really sing. Trust me, once you try this combination, you'll be making it again and again.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1½ poundsfresh okra(trimmed)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 tablespoonslime juice(fresh)
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1red onion(thinly sliced)
- 1jalapeño(minced, optional)
- 59 mlfresh cilantro(chopped)
Detail level
Instructions
- 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
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
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
Preheat grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
- 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
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
Arrange okra and sliced red onion on a serving platter with the pork chops. Drizzle the garlic-lime glaze over everything.
- 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.
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