Jalapeño Grilled Pork Chops Recipe (2024)

Yum. Marinade, relish, chops. Subbed shallots for red onions. Will be trying marinade for chicken thighs and lamb chops. Relish is the relish of summer.

Best pork chop recipe on NYT recipes! Did scrap seeds from a few jalapenos but after cooking this, there is no need. Marinated for 7 hours. Relish is absolutely essential to this and just crazy good. Suggest fixing relish several hours ahead and refrigerating. Grilling thin chops is notorious for typically tuff meat. Not here. Used 1/2" as suggested but next time will probably up the chops to 3/4, but that's not a given. Fixed cilantro rice recipe also. Fabulous meal! Thanks Mr. Kim

I loved this recipe! The cilantro rice was addictive, with the juice of 5 limes, rather than what the recipe called for. With all the jalapenos, one would think the chops would be wildly spicy, but it was flavorful with practically no heat. (Not that I don't love heat!) The relish was refreshing and superb!Despite the thinness of the chops, they were tender and far from dry. Another bonus--speedy cooking time!

Absolutely delicious! I only marinated for one hour and that was enough to give it a wonderful taste. The only thing I would change is less sugar in the relish... although my boyfriend thought it was perfect. I agree with Anne... the relish is THE relish of the summer. But that marinade was pretty awesome too. Give it a dip with you pinky finger before you put the chops in... you'll see!

Cooked this meal for 4 pork chops instead of 8 and on an electric stove. Marinated meat and relish for about 2 hours. It was very nice and a light spice and the relish was amazing. Very easy dish with common ingredients.

I live near a huge Mexican market that has huge bins of fresh neon red jalapeños, they have an intense flavor but aren't necessarily hotter than green jalapeños. I prefer lime juice rather than rice vinegar. For those who might be cilantro adverse there is an herb called Mexican marigold that is similar to tarragon and you can substitute for cilantro. For the truly adventurous, try papalo instead of cilantro.

I love this marinade. I used it on chicken wings. It was amazing! It tastes fresh and flavorful. Thank you for sharing.

The recipe is great. I used thicker Kurobuta chops and finished them in the oven as I like a meatier and moister chop. I also added some mango to the salsa because I had it in the house. I'm not a person who likes very spicy food so I was nervous about the amount of jalapeños and seeded them before slicing even though the recipe didn't so specify. The result was just enough heat to be really tasty, but it didn't overwhelm the dish. This is an excellent, simple recipe that I will make again.

This recipe is amazing. In my opinion, the rice is a must in order to soak up the amazing flavor of the dressing. I used basmati. The pork had the right balance of heat, sweet and sour. I loved this dish and will make again.

This was off the charts delicious!!! My only advice is make it on the weekend, not after a long day at work. It’s fairly labor intensive and so worth the time it takes. I used medium thin bone-in pork chops. I love meat with the bone in. Meat marinate yum. The relish was amazing!!! Cilantro rice awesome. I did use a little less of the jalapeño pepper because I was scared. Next time I’ll use more. Again, OMG….so good!!! I bet the marinade would be great on chicken too!!!

This was delicious. I let it marinade for 24 hours. I grilled it starting on high and quickly turned to low. I bought rice in a pouch (Seeds of change- brown rice with quinoa- super easy) now my family thinks l should open a restaurant. So yummy!

These were so good. And the marinade does not result in a super spicy chop, just provides a mellow back heat that even those who don’t like spicy foods would find acceptable. Used thick cut chops, replaced vinegar with lime juice, and marinated for 12 hours. Next time would do the night before like I do with lemon/cilantro/Dijon/garlic marinade. Perfect chop every time

Let me add my voice to the choir — this recipe is just fantastic. Make this and you will not regret it. I’ll definitely make this again and again, and might also try with another protein to switch it up - bone-in chicken thighs or a skirt steak. Thin-cut bone-in pork chops were surprisingly difficult to find, if you’re looking for humanely raised meat. But — 10/10, thanks Eric Kim!

Ok people- when cooking with peppers, SAMPLE TO KNOW HOW HOT THEY ARE!!All you need to do is cut it in half, slice off the teeniest piece and lick it. If hot, you have your answer. If not, slice a piece with the rib ( white spongy part) small nibble. Proceed from there. Peppers vary greatly from one farm/ variety to another.

The marinade is fantastic and could work on other proteins like chicken or tofu. Served with grilled potatoes and zucchini.

Wow, super delicious. Don't be scared of using all the jalapenos in the marinade unless they're home grown. I had thick pork chops, so I seared both sides in a cast iron pan on the stove and finished it in the oven. We used some reserved marinade as a sauce. The slaw is excellent. I grow hot peppers, so this is going into my normal rotation!

Very tasty and not overly hot. Salt and pepper the pork chops before marinating for a little bit of extra flavor. Salsa is a must. We did much thicker 1 1/4” chops and increased cooking time to @ 5 min per side at 350 on the grill to get a nice med rare or @ 135 degrees internal temp.

Great flavor, not too much work. Had some extra Anaheim peppers kicking around so I used them instead of jalapenos in the marinade. Instead of grilling, I broiled on a foil-lined pan, about 5" from the flame, on high. It took about 8 minutes a side for 1" thick boneless chops.

One of my family's favorite recipes. Based on the number of times my husband and kids have requested this, it doesn't get old.

Among best NYT pork recipes. Pork loin rather than chops, followed recipe. Stellar relish! Had leftover everything. Extra marinade great on chicken thighs. Left over pork and relish in burritos. Eric Kim's Cilantro Rice and Martha Rose Shulman's Spicy Stir-Fried Cabbage were perfect complements, with leftovers also in burritos. Marinated meat and made relish day before. Chopped cilantro, cabbage, carrot, ginger for rice and sliced all cabbage ingredients ahead of time. Delicious!

One of the best NYT recipes we’ve ever made! Utterly delicious. We started this on the grill and finished it up in a 425 oven, the benefit being that we were able to cook it in the marinade and enjoy all that delicious sauce. Cilantro rice was a great compliment and we added fresh mango and pineapple to the relish. This would be an impressive dinner party choice.

I have made this many times with chicken and the marinade is absolute perfection. Highly, highly recommend.

The pork and marinade were excellent (we marinated overnight before cooking in a cast iron) but the relish just left an aftertaste of raw onions. Next time, I'll skip that. But otherwise, highly recommend.

Put the marinade together in the morning with two blocks of sliced and “press drained” tofu. Cooked it up 8 hours later on the stovetop using cast iron, and gave the tofu a nice char on both sides. There was plenty of marinade left so we didn’t bother with the relish and just warmed a bit of that to serve on top of the charred tofu with rice. Delicious. My son declared the marinade the best condiment ever. Can’t wait to use that marinade on other things!

Wow, this was amazing! We used thick cut, bone in chops. Seared for five minutes each side and a quick sear on the sides using a cast iron skillet and then ten minutes in the oven at 350. Came out perfect!

Favorite recipe I found in 2022, have repeated it many times already and with different proteins. I like it a bit better with sliced pork tenderloin and boneless skinless chicken thighs than I do with the thin cut chops from the original. It’s outstanding though. Totally agree with what the recipe states about the jalapeños adding a welcome vegetal quality. Bravo! I’m sad every time the leftovers run out!

OK, this is an amazing recipe! We followed the recipe but could only marinate the chops for about an hour. Nonetheless, it was really delicious and moist. We used the excess marinade to flavor the Jasmine rice and had a side of ginger/garlic green beans. What would I do next time? Other than to see if a longer marinade makes huge difference, not a thing.

Truly exceptionally delicious. The marinade would be wonderful on chicken too. And the relish is somehow much greater than the sum of its parts. This may be my favorite recipe on the site so far.

Brilliant & versatile marinade. I've made several variations: rosemary, garlic & lemon with jalapeños; parsley, garlic & lemon with jalapeños; even basil with same. All make great marinades or cooking sauces (especially when inserted between skin & meat on chicken) AND I can make batches & freeze them. Thank you, Mr. Kim, for introducing a new take on jalapeños.

I love this recipe exactly the way it is. Has anyone tried it with a grilled pork roast or pork tenderloins? Looking for a great Southwestern thanksgiving main dish.