Chili Lime Pork Chops paired with sweet grilled onions and cowboy beans make a quick, flavorful meal. These chops are tender and juicy with a gentle kiss of smoke—perfect for camping, tailgating, weeknight dinners, or a relaxed meal with guests.
We like to buy whole pork loins and cut our own two-inch chops. Recently Patti found pork loins on sale, so we trimmed roasts and cut plenty of thick chops. Thicker chops are great for stuffing or slow smoking later.
One night a week Patti and I reserve as date night. Often we cook on our Green Mountain wood pellet grill/smoker and dine outside on the patio. With a cozy setup—patio heater, lights, candles, and music—dinner becomes an event. We might enjoy a glass of wine or a strawberry margarita while we relax and savor the meal.
Chili Lime Pork Chops — A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: Approx. 8 minutes per side at 400°F (205°C)
Grill: Wood pellet grill
Pellets: Fruitwood or a blend you enjoy
Ingredients — Chili Lime Pork Chops
- 4 thick-cut pork chops (about 2 inches)
- Goya Mojo Criollo marinade
- Cindy Lynn’s Chili Lime rub (or a similar chili-lime seasoning)
- 1 tbsp smoked garlic sauce (optional)
Cooking Directions — Chili Lime Pork Chops
1. Coat the chops lightly with chili-lime rub and place them in a zip-top bag. Add enough Goya Mojo Criollo to cover and marinate for at least 4 hours, preferably overnight, so the flavors meld.
2. Preheat your grill grates to 400°F (205°C). If you like smoky nuance, add a small smoking packet or wedge for a gentle kiss of smoke.
3. For the onions: slice sweet onions into roughly 1-inch slabs, season with a touch of chili-lime rub, and set a pat of butter on each slab. Place the onions on the grill first; they’ll cook alongside the chops and usually won’t need flipping.
4. Pat the chops dry and dust lightly with chili-lime rub. Place chops directly on the hot grates. Cook about 8 minutes per side, performing a quarter-turn at around 4 minutes per side to create attractive grill marks and even cooking. These times are a guideline—thicker chops may require more time.
5. Aim for an internal temperature of about 140°F (60°C) when you remove the chops from the grill. Cover and rest them for 5–10 minutes; residual heat will bring them closer to 145°F (63°C), the USDA recommended safe temperature. Use an instant-read thermometer for reliable results.
Note: Cooking time varies with chop thickness. We prefer two-inch chops for a juicy center. If you’re using different pellet types, experiment—recipes are guidelines, and small adjustments to wood blends or seasonings let you personalize flavor. Remember, real smoke flavor is most evident at lower smoking temperatures (under 250°F / 122°C); at high searing temperatures, smoke influence is limited.
About Our Recipes
We develop recipes outdoors on our patio, using a range of equipment from pellet grills to wood-fired ovens and charcoal setups. We call it our “Wall of Grill.” Our methods focus on flavorful, lower-fat grilling that works across pellet, gas, wood, and charcoal grills—adaptable to the tools you have.
The key elements in any successful recipe are time and temperature. You can adapt many recipes for oven or slow-cooker use, but outdoor cooking adds unique flavors. Treat recipes as guides, not rules—feel free to experiment and tailor them to your taste.
Enjoy the process, cook what you love, and share memorable meals.
Live your passion,
Ken & Patti
Check Out Our Cookbooks
We publish how-to BBQ picture books with step-by-step recipes and photos to help you recreate dishes like these at home.
Acknowledgments
Thanks to the brands and tools that help us create these recipes and content. We recommend using a good instant-read thermometer for checking internal temperatures when grilling.
