Santa Maria Grilled Pork Chops - Chuletas de Cerdo a la Parrilla - Weber Kettle

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: red wine vinegar

Red wine vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option.

Season the pork chops with lime juice and adobo seasoning, patting the seasoning in.

Prepare the grill using mesquite charcoal, adjusting the grate for heat.

Place the pork chops on the grill, checking for hot spots.

Cook the pork chops for a couple of minutes on each side, flipping them to ensure even cooking.

Aim for an internal temperature of 140-145 degrees Fahrenheit for the pork chops.

After two minutes, flip the pork chops to cook the other side.

Continue flipping every minute, checking the temperature until the pork chops reach 140 degrees.

Remove the pork chops from the grill and let them rest for about five minutes.

Heat up tortillas while the pork chops rest.

Slice the rested pork chops and place them on the heated tortillas.

Top with pico de gallo, onion, tomato, cilantro, and salsa de chelly arbo.

Squeeze lime juice over the tacos before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens