Grilled Jalapeño Pork Chops


The perfect blend of spicy and savory.

I didn’t grow up eating a lot of pork in Punjab, it just wasn’t a thing, so it’s taken a bit of time to get used to it from a flavor perspective, but boy is it amazing once you do. A good pork chop is absolute heaven. The meat is light, tender, and absorbs all of the flavor from the marinade. In this case, the marinade is light, fresh in flavor, with a bit of a zing from the tangy rice vinegar and the spice from the jalapeños. These grilled jalapeño pork chops are definitely going to be your new favorite summer recipe.

I like to serve the pork chops with grilled broccolini that I brush with the remaining marinade and cilantro rice. If you do use the remaining marinade, make sure to grill the broccolini properly, you don’t want any raw pork ickies getting you and your family sick. Alternatively what I do is make extra marinade and divide it for veggies and rice. Meaning, make a double batch, split it in two, use half for marinating the pork and the other half to brush over my veggies and to mix into rice. Food for thought.

There are no uh-oh moments in this recipe but there are some helpful hints below. the quick version is blitz everything into a sauce, pour it over the chops, marinate, and cook. Just make sure to cook your pork all the way through and that’s about it.

Helpful Tips

  1. Marinade Magic: Don’t rush the marinating process. The longer the pork chops sit in the marinade, the more flavorful and tender they will become. Aim for at least 6 hours, but overnight is even better.
  2. Grilling Perfection: Make sure your grill is preheated to high heat. This ensures a good sear and helps to lock in the juices. Also, resist the urge to move the chops too soon; they should release easily from the grates when they are ready to flip.
  3. Relish Ahead: Prepare the jalapeño relish a day ahead. This not only saves time on the day of grilling but also allows the flavors to develop and meld together perfectly.
  4. Check the Temperature: Use a meat thermometer to check the internal temperature of the pork chops. This ensures they are cooked through but still juicy. The target temperature is 145°F.

Happy grilling!

Ready for summer grilling? Try these:

Grilled Jalapeño Pork Chops

Course: MainCuisine: Fusion PunjabiDifficulty: Easy


Prep time


Cooking time


Resting Time


Total time


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  • For Pork Chops
  • 6 large jalapeños

  • 6 cloves garlic

  • 1 bunch cilantro

  • 2 tbsp rice vinegar

  • 1/2 cup olive oil

  • 1 tbsp kosher salt

  • 2 tsp sugar

  • 8 thin-cut, bone-in pork loin chops (½-inch thick)

  • Jalapeño Relish
  • 2 large jalapeño, thinly sliced into rings

  • 3 shallots, thinly sliced

  • 2/3 cup rice vinegar

  • 1 tsp kosher salt

  • 2 tbsp granulated sugar

Equipment/Specialty Items


  • Relish:
  • In a small bowl, mix jalapeño, shallots, rice vinegar, salt, sugar and 2 tablespoons water. Refrigerate for up to 24 hours.
  • Pork Chops:
  • In a food processor, blend jalapeños, garlic, cilantro, rice vinegar, olive oil, salt and sugar until smooth.
  • Pour marinade over pork chops, coat evenly, cover, and refrigerate for at least 6 hours and up to 24 hours.
  • Prepare the grill for direct high-heat cooking.
  • Place the pork chops on the grill. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates.
  • Ensure that the pork is cooked to 145° F before serving.
  • Serve the chops with the relish and cilantro on top.

Nutrition Facts

  • Total number of serves: 4
  • Calories: 673kcal
  • Carbohydrates: 13.7g
  • Protein: 41.4g
  • Fat: 51.4g
  • Saturated Fat: 13.6g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 90mg
  • Sodium: 4072mg
  • Potassium: 131mg
  • Fiber: 1.3g
  • Sugar: 7.9g
  • Calcium: 33mg
  • Iron: 2mg

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