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Chili Marinated Double Cut Pork Chops

  • Yield: 16 servings


  • 3 fresh whole jalapenos
  • 1 cup fresh cilantro leaves
  • 1 cup minced onions
  • 2 tablespoons chopped garlic
  • 6 limes, juiced
  • 4 cups vegetable oil
  • Salt
  • 16 double-cut pork loin chops
  • 4 (1-gallon) resealable plastic bags


  • In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt.
  • Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours.
  • Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade.
  • Remove from the grill and rest for 5 minutes before serving.