Jalapeño-Marinated Grilled Pork Chops

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These jalapeño-marinated grilled pork chops offer a vibrant and sophisticated twist on a classic barbecue favourite. By charring the chillies alongside the meat, you unlock a smoky depth that perfectly complements the bright, acidic punch of the coriander seed and cider vinegar marinade. This method ensures the pork remains incredibly succulent, while the fresh white onion garnish adds a crisp, sharp finish to every bite.

As a diabetes-friendly main course, this dish focuses on high-quality protein and heart-healthy fats without relying on heavy sauces or added sugars. It is an excellent choice for a nutritious midweek meal or a relaxed weekend lunch. Serve these sliced chops on a large platter with a crisp green salad or roasted Mediterranean vegetables for a balanced, low-carbohydrate dinner that the whole family will enjoy.

Ingredients for Jalapeño-Marinated Grilled Pork Chops

120ml plus 45ml extra-virgin olive oil, divided, plus more for grill
4 bone-in pork rib chops (about 275g each)
Sale kosher, pepe macinato fresco
2 cucchiaini di semi di coriandolo
1/4 cup apple cider vinegar
1 cucchiaino di zucchero
2 large jalapeños
1/4 medium white onion, very thinly sliced

How to make Jalapeño-Marinated Grilled Pork Chops

Prepare a grill for medium-high heat; lightly oil grate. Pat pork chops dry and season generously all over with salt and pepper. Place on a rimmed baking sheet and let sit at room temperature at least 30 minutes and up to 1 hour.

Meanwhile, toast coriander seeds in a dry small skillet over medium heat, tossing often, until golden brown and fragrant, about 2 minutes. Transfer seeds to a cutting board and let cool. Using a flat-bottomed mug or a heavy skillet, lightly crush. Place in a small bowl and add vinegar, sugar, and 120ml oil. Season with salt and pepper and whisk until sugar and salt are dissolved. Set marinade aside.

Toss jalapeños and 1 tablespoon oil in a small bowl to coat; season with salt and pepper. Pat pork chops dry again (the salt will have drawn out more moisture) and rub with remaining 2 tablespoons oil. Grill jalapeños, turning often, until softened and blackened in spots, about 5 minutes. Transfer to a cutting board. Grill pork chops, turning every 2 minutes or so, until cooked through but still medium-rare closest to the bone (an instant-read thermometer inserted near the bone should register 63°C), 8–12 minutes. Transfer to cutting board and let rest 10–15 minutes.

Cut pork along the bone to remove meat in one piece; slice 1/2" thick and transfer to a rimmed platter. Slice jalapeños crosswise into rounds and scatter over pork. Pour reserved marinade over and let sit at least 15 minutes and up to 1 hour before serving. To serve, scatter onion over.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.