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Chili and Lime Jerked Pork Chops logo

Makes: 6 servings
Prep Time: 5 min
Cook Time: 20 min

Ingredients:

  • 1/2 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce or Frank's RedHot® Cayenne Pepper Sauce
  • 1/4 cup lime juice
  • 1/4 cup packed light brown sugar
  • 6 cloves garlic, coarsely chopped
  • 1 Tbsp. Caribbean jerk seasoning
  • 6 1 inch thick rib pork chops

Directions:

COMBINE Chile 'n Lime Hot Sauce, lime juice, brown sugar, garlic and Jerk seasoning in container of blender. Cover and process until smooth. Reserve 1/3 cup marinade for basting.

PLACE pork chops into large resealable plastic food storage bag. Pour remaining marinade over pork chops. Seal bag and marinate in refrigerator for 1 to 3 hours.

GRILL or broil chops about 20 minutes until barely pink near bone, turning and basting often with reserved marinade.

Tips:

Tip: Use this marinade for grilled chicken, too.

1

Chili and Lime Jerked Pork Chops logo

Makes: 6 servings
Prep Time: 5 min
Cook Time: 20 min

Ingredients:

  • 1/2 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce or Frank's RedHot® Cayenne Pepper Sauce
  • 1/4 cup lime juice
  • 1/4 cup packed light brown sugar
  • 6 cloves garlic, coarsely chopped
  • 1 Tbsp. Caribbean jerk seasoning
  • 6 1 inch thick rib pork chops

Directions:

COMBINE Chile 'n Lime Hot Sauce, lime juice, brown sugar, garlic and Jerk seasoning in container of blender. Cover and process until smooth. Reserve 1/3 cup marinade for basting.

PLACE pork chops into large resealable plastic food storage bag. Pour remaining marinade over pork chops. Seal bag and marinate in refrigerator for 1 to 3 hours.

GRILL or broil chops about 20 minutes until barely pink near bone, turning and basting often with reserved marinade.

Tips:

Tip: Use this marinade for grilled chicken, too.

2

Chili and Lime Jerked Pork Chops logo

Makes: 6 servings
Prep Time: 5 min
Cook Time: 20 min

Ingredients:

  • 1/2 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce or Frank's RedHot® Cayenne Pepper Sauce
  • 1/4 cup lime juice
  • 1/4 cup packed light brown sugar
  • 6 cloves garlic, coarsely chopped
  • 1 Tbsp. Caribbean jerk seasoning
  • 6 1 inch thick rib pork chops

Directions:

COMBINE Chile 'n Lime Hot Sauce, lime juice, brown sugar, garlic and Jerk seasoning in container of blender. Cover and process until smooth. Reserve 1/3 cup marinade for basting.

PLACE pork chops into large resealable plastic food storage bag. Pour remaining marinade over pork chops. Seal bag and marinate in refrigerator for 1 to 3 hours.

GRILL or broil chops about 20 minutes until barely pink near bone, turning and basting often with reserved marinade.

Tips:

Tip: Use this marinade for grilled chicken, too.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
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