Grilled Pork Cutlets with Cilantro and Lime
By America's Test KitchenPublished on November 9, 2011
Time
25 minutes, plus 30 minutes marinating
Yield
Serves 4 to 6
Ingredients
Before You Begin
Boneless pork chops are typically lean; trim any excess fat as necessary. Marinting for more than 2 hours will make the chops rubbery.
Instructions
- Combine lime juice, oil, garlic, cilantro, cumin, brown sugar, salt, and pepper in large zipper-lock plastic bag. Transfer chops to bag and refrigerate for 30 minutes or up to 2 hours.
- Remove cutlets from bag and discard marinade. Grill cutlets over hot fire until bottom begins to turn opaque around edges, about 2 minutes. Flip cutlets and grill until just cooked through, about 30 seconds. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.
Time
25 minutes, plus 30 minutes marinatingYield
Serves 4 to 6Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Although they are the same size as chicken cutlets, pork cutlets are not as tender. This didn’t deter us from setting out to create a grilled pork cutlets recipe that kept the meat moist and tender. While developing our Grilled Pork Cutlets with Cilantro and Lime recipe, we found that cutlets made from pounding pork chops to a uniform thickness cooked up much more consistently that prepackaged cutlets. Grilling one side of the cutlets over medium-high heat, then finishing them for 30 seconds on the other side gave the meat a chance to brown and allowed them to develop a nice char. Lime juice, olive oil, garlic, and cilantro form the base of our recipe’s marinade, and a last-minute addition of brown sugar softened the acidity of the lime juice and helped produce caramelization on the cutlets.
Before You Begin
Boneless pork chops are typically lean; trim any excess fat as necessary. Marinting for more than 2 hours will make the chops rubbery.
Instructions
- Combine lime juice, oil, garlic, cilantro, cumin, brown sugar, salt, and pepper in large zipper-lock plastic bag. Transfer chops to bag and refrigerate for 30 minutes or up to 2 hours.
- Remove cutlets from bag and discard marinade. Grill cutlets over hot fire until bottom begins to turn opaque around edges, about 2 minutes. Flip cutlets and grill until just cooked through, about 30 seconds. Transfer to platter, tent with foil, and let rest 5 minutes. Serve.
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