These pork chops are bold, a little spicy, and just the right amount of tangy. The chipotle peppers bring the smoke, the citrus keeps things fresh, and together they an excellent marinade. Throw these on the grill, baste them up, and you’ve got yourself a no-fuss dinner that tastes like you put in way more effort than you actually did.
Place the marinade ingredients in a blender or food processor and blend until it’s smooth.
Reserve ½ cup of the marinade for basting. Place the remaining marinade and the pork chops in a zip-top bag. Seal and refrigerate anywhere between 2–12 hours.
Prepare the grill for direct medium-high heat cooking (450°–500°F). Preheat for 15 minutes and brush the grates clean.
Prepare the grill for direct medium-high heat cooking (450°–500°F). Preheat for 15 minutes and brush the grates clean.
Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
Grill the chops for 4 minutes, then flip and baste with that marinade you set aside. Cook for another 4 minutes, flip again, and baste. Keep cooking until the chops reach an internal temperature of 145°F, which should be about 2 minutes longer.
Remove the chops from the grill and let rest for 5 minutes before serving.
