Ancho Chile Pork Chops with Garlic Lime Sauce

In honor of the warm weather, we decided to do a little grilling.  My husband requested pork chops, for dinner so I decided to amp them up a little bit with a chile rub and spicy garlic lime sauce.  The rub was smoky, not too spicy and the sauce was sweet with a little kick.  A perfect combination.  I also grilled some sweet potatoes and corn on the cob.

Ancho Chile Pork Chops

For the rub:
3 ancho chilies, seeded and torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon

4-6 butterflied pork chops
extra-virgin olive oil

Garlic Lime Sauce
6 garlic cloves, minced
1 jalapeno, seeded and minced
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 lime, juiced
3 tablespoons honey
salt and pepper to taste

For the rub-- Seed and tear the chilies into pieces.  Place in a food processor and pulse until finely chopped.

Add remaining ingredients and buzz until combined.

Coat pork chops with dry rub and cover.  Marinate at least 1 hour.    You can do this right before cooking and let the pork chops stay on counter for one hour to remain at room temperature before cooking or place in refrigerator if coating earlier.

Grill pork chops until done (meat thermometer at at 160 degrees internally or when juices run clear to brown, not pink).  I cooked these approximately 25 minutes at 400 degrees.  They were about 1 inch thick.

For the Garlic Lime Sauce--mix all ingredients and blend in blender or food processor until smooth.  Refrigerate until ready to serve.  Drizzle on pork chops and serve.  This sauce is also good on the vegetables.



  1. Oh girl... you're making me hungry! This looks delicious!

  2. Are you kidding me, how delish does this sound?!!! It's going into my must try file. Thanks!!