Pork Chops (Rib and Loin) Cut Less than 1”


BBQ 25

Published by HarperStudio

This image courtesy of Joseph DeLeo

Editor's Note: Step aside, bottled marinades and premade seasonings! With this recipe for Pork Chops (Rib and Loin) Cut Less than 1," you'll make your own marinade and seasoning so you can grill like a pro. Using fresh lemon and lime juice, as well as an assortment of fresh herbs, this recipe will bring plenty of flavor to the dinner table this summer. You'll love having this recipe up your sleeve the next time you want to change up your grilling routine! Don't be intimidated by the litany of ingredients in this recipe; most of the ingredients in this easy grilling recipe are part of the marinade.


Cooking MethodGrilling


OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Game Day, Pool Party

Recipe CourseMain Course



Taste and TextureGarlicky, Herby, Meaty, Sharp, Sweet

Type of DishMarinades


  • Twelve 5-7 oz pork rib or loin chops
  • Baste
  • ¼ cup olive oil
  • 4 tablespoons unsalted butter
  • 10 crushed garlic cloves
  • Finely chopped savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage (1/4 cup total)
  • Marinade
  • 1 cup freshly squeezed orange juice
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons sea salt or kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon soy sauce
  • 1 tablespoon white wine vinegar
  • 2 ½ tablespoons grated or finely chopped garlic
  • 2 tablespoons grated shallots or sweet white onion
  • 1 bunch fresh coriander (cilantro)
  • 1 bunch fresh thyme
  • ¼ cup olive oil
  • Thinly sliced red chile to taste (optional)
  • Seasoning
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • Canola oil or vegetable oil
  • Tools Required
  • Tongs
  • Sealable plastic bag
  • Bowl
  • Paper towels
  • Bacon press or foil-wrapped brick
  • Cutting board
  • Covered shallow 4-quart pan
  • Paring knife or microplane
  • Slicing knife


For the Baste

Combine all ingredients in a foil pan or heatproof pan and warm on the side of the grill.


  1. Marinade: Combine all the marinade ingredients in a large bowl or sealable plastic bag. Mix and crush the ingredients with your hands, directly or through the bag, squeezing them to release the maximum flavor.

  2. Put the chops in the marinade and let them absorb the flavors for at least 1 hour, and up to 24 hours. If marinating for longer than 3 hours, refrigerate the chops.

Cooking Method: Direct Grilling

  1. Preheat the BBQ to medium-high. Drain the chops and dry with paper towels. Season lightly with salt and pepper and glisten with canola oil.

  2. Put the chops on the well-oiled grill and cook to medium-well (or cook to desired doneness).

  3. Press the chops as needed throughout the cooking process with a bacon press or foil-wrapped brick to maintain grill contact, and baste regularly; flip the meat as needed.

  4. When the chops are nicely caramelized and charred on both sides, approximately 12 minutes total, they are done.


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No one can follow this recipe as it's written. The first instruction says, "For the Baste Combine all ingredients in a foil pan or heatproof pan and warm on the side of the grill." The second instruction says, "Marinade Combine all the marinade ingredients..." Well, now, which ingredients would those be? Following the instructions, I've already combined ALL ingredients (including the chops), so I don't have any left, do I? This obviously needs a rewrite. Ingredients should be listed in the order they're used. If the recipe includes multiple recipes, the ingredients should be separated to note that with headings like "for the baste" and "for the marinade." How is anyone supposed to know which ingredients belong to the baste and which belong to the marinade? smh

Hi Lunanik! Thank you for reaching out to us with your comment. I wanted to let you know that the recipe has been edited. Thank you again!


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