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Fire up the grill and bring that island flavor to your table with these Puerto Rican grilled pork chops—juicy, smoky, and tender.
These Puerto Rican pork chops are brined in sour orange juice, garlic, and spices before hitting the grill, giving you tender, juicy pork chops with a crisp char on the outside. The cooking method is straightforward—brine overnight, then grill for about 12–15 minutes—yielding that perfect balance of smoky flavor and melt-in-your-mouth texture.
This is soul food with Caribbean swagger, built for flavor lovers like you who want dinner on the table without the wait. I enjoy some good Puerto Rican fried pork chops so the flavor profile was on my mind when I started developing this grilled recipe.
If you dig this recipe, then you might like these crispy fried pork chops.
Why You'll Love These Chops
Flavor Profile
Flavor’s pumpin’ like a bass line, baby—citrus tang, garlic punch, and that smoky grilled kiss all jammin’ together in your mouth like a block party on a hot summer night.
Texture Profile
These bone-in pork chops (preferred over boneless pork chops) got rhythm—tender inside, juicy like a slow jam, with that charred crust hittin’ like a hard snare drum on the beat.
Cooking Technique & Time
Low fuss, high reward, my people—soak ‘em overnight in that brine, then just cook evenly about 6 minutes a side on a hot grill, and boom—you got juicy pork chops in no time flat.
Key Flavor Enhancer
The brine is what gives these chops their character. The sour orange juice and garlic-based brine infuse the pork chops with deep, citrusy brightness while tenderizing the meat, keeping every bite juicy and flavorful. It builds layers of flavor before the grill ever touches the meat, ensuring these chops sing with island soul.
Beats and Eats (Music to pair with this Pork Chop Recipe)
These Puerto Rican grilled pork chops pair with the song Woke because both are unapologetically bold, layered with intensity, and built on a foundation that demands attention. The sharp citrus and smoky grill notes match Royce’s razor-sharp bars, while the tender juiciness mirrors the introspection beneath the fire. Together, they deliver flavor and sound that hit the soul and linger long after.
Top these juicy grilled pork chops with your favorite sauce like the green zhug sauce I used which is like a spicy chimichurri sauce. Serve these bad boys with arroz con gandules, a heaping plate of fried sweet plantains, and Cuban style avocado salad.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Grilled Puerto Rican Pork Chops w/ Chimichurri
Ingredients
- 4 bone-in pork chops
- 2 cups of Garlic Vinegar Sauce
- 1 cup Zhoug Sauce
- 2 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ cup kosher salt
- 1 lime juiced
- 1 orange juiced
- ½ cup cider vinegar
- ½ cup olive oil
- 8-10 garlic cloves minced
Method
- Combine all ingredients in a small bowl and whisk well until mixed. Put in an airtight container and refrigerate for at least a day and up to 2 weeks.
- Place the pork chops in a large ziplock back and add the brine. Zeal the bag and let the chops marinate in the refrigerator 4 hours.
- Remove the chops from the bag, shake off excess marinade and let chops come to room temperature.
- Heat the grill to 400 degrees for direct heat cooking.
- Place chops on the grill and cook on each side 3-4 minutes each.
- Remove chops and let rest 5 minutes. Serve with the Chimichurri.
Nutrition
Notes
- The brine is everything! So take the time to make it right. It will season the chops inside and out. Use less garlic if you’re not a big fan, otherwise, leave the recipe as is. The citrus and acid in the brine will help balance the flavor some as well as tenderize the meat.
- Always let your meat come to room temperature before cooking. Doing so prevents uneven cooking
- Unless you are a pork chop maven, use a meat thermometer to check for doneness. Chops are flavorful and juicy when cooked right, but you can easily under or overcook them. There is nothing worse than a chewy chop, trust me as I’ve been there. I’d rather undercook and adjust as needed as there is no suitable correction for overcooked pork. Your target temperature should be 145 degrees so you want to remove from heat at around 135 degrees then let it rest and achieve 145 target. Note meat continues to cook after removing from heat.
- Use leftover brine to make a glaze – put brine in a sauce pan and reduce over medium heat. While grilling the chops brush sauce on the chops
Love it! I'm a huge fan of pigeon peas too!