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Grilled Lime Adobo Rubbed Pork Chops have the flavor of Mexican cuisine with just a touch of spice to perk up the tastebuds @allourway.com
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5 from 16 votes

Grilled Lime Adobo Rubbed Pork Chops

This delicious paste uses the flavors of Mexico plus fresh lime zest to give the rub a lovely note with enough spice to waken your tastebuds We show you how to make perfect pork chops every time.
Prep Time2 hrs
Cook Time18 mins
Course: main dish, Meat
Cuisine: Tex-Mex
Servings: 2 people
Calories: 408kcal
Author: Marisa Franca @ All Our Way


  • 2 1/2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 1/2 tablespoons dried oregano crumbles
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons dried hot red-pepper flakes
  • 1 1/2 teaspoons finely grated fresh lime zest
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 2 1 1/2-inch-thick bone-in loin pork chops (about 3/4 pound each) ***
  • a disposable aluminum pan around 17X12X3 for covering chops midway through grilling
  • and instant read thermometer


  • Prepare grill for direct-heat cooking with medium-hot charcoal placing the charcoal on one side of the grill.
  • Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
  • Cover pork chops with plastic wrap and allow them to marinate, covered and chilled for two hours. 20 minutes before grilling take chops out of the refrigerator.
  • Light the grill and once it is ready oil the grill rack. Grill the chops over coals, turning over occasionally and moving them around if flare-ups occur, until browned, 2 to 3 minutes total.
  • Move chops to area with no coals underneath then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145F, 8 to 10 minutes.
  • Transfer to a platter and let stand 5 minutes before serving.


  • *** rub will make enough for 4 chops
  • Pork can be grilled on a gas grill. Preheat all burners on high covered, 10 minutes. Reduce heat to moderately high and brown chops, covered, turning over occasionally, 2 to 3 minutes. Turn off 1 burner (middle one if there are 3) and put chops above shut-off burner, then grill, covered, without turning, until thermometer registers 145F, 12 to 15 minutes.
  • Pork Chops, rubbed with spice paste, can marinate covered up to 4 hours before grilling.
  • Spice paste keeps, covered and chilled, up to a week in refrigerator and frozen for several weeks.
  • Adapted from Gourmet Magazine's "Grilled Giant Pork Chops with Adobo Paste"


Serving: 1pork chop | Calories: 408kcal | Carbohydrates: 9g | Protein: 30g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 1842mg | Potassium: 762mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3955IU | Vitamin C: 1.7mg | Calcium: 107mg | Iron: 4.9mg