A South Texas Classic
These juicy grilled porkchops are a staple at family cookouts across the Rio Grande Valley. Marinated in a blend of citrus and spices, they develop a beautiful char while staying tender and flavorful inside.
Ingredients
- 4 bone-in pork chops (1-inch thick)
- 1/4 cup orange juice
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 jalapeño, minced (optional)
Instructions
- Make the marinade: Combine orange juice, lime juice, garlic, cumin, oregano, pepper, salt, oil, and jalapeño in a bowl.
- Marinate: Place pork chops in a shallow dish or zip-lock bag. Pour marinade over meat and refrigerate for at least 2 hours, preferably overnight.
- Prep the grill: Heat your grill to medium-high heat (around 400°F). Clean and oil the grates.
- Grill: Remove chops from marinade and let excess drip off. Grill for 4-5 minutes per side until internal temperature reaches 145°F.
- Rest: Let the chops rest for 5 minutes before serving.
Serving Suggestions
Serve with arroz rojo, frijoles charros, and fresh flour tortillas. A squeeze of lime and some pico de gallo on the side complete this authentic South Texas meal.
Pro tip: Ask your butcher at Ruiz Custom Meats for thick-cut bone-in chops – they stay juicier on the grill!
