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Ingredients
US|METRIC
6 SERVINGS
- 6 bone-in ribeye (rib) pork chops (3/4-inch thick)
- 1 cup lime juice
- 4 cloves garlic (minced)
- 1 1/2 tsp. ground cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
- olive oil (for grill grate)
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Directions
- In a small bowl whisk together lime juice, garlic, cumin, salt, and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
- Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
- Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories45Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium65mg2% |
| Protein0g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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