Active Time

　　15 minutes

　　Total Time

　　30 minutes

　　Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the black-bean and tomato quinoa

　　

Ingredients

Makes 4 servings

　　1/4 cup fresh lime juice

　　1 garlic clove, minced

　　1/4 teaspoon dried hot red-pepper flakes

　　1/3 cup olive oil

　　2 tablespoons chopped fresh cilantro

　　6 (1/2-inch-thick) boneless pork chops

　　

Step 1

Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.

　　

Step 2

Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.

　　

Nutrition Per Serving

Per serving: [236] calories

　　[16] g fat ([3] g saturated)

　　[65] mg cholesterol

　　[40] mg sodium

　　[1] g carbohydrates

　　[0] g fiber

　　[22] g protein

　　#### Nutritional analysis provided by [Nutrition Data](http://www.nutritiondata.com/facts/recipe/840939/2?mbid=HDEPI)

　　Per serving: 236 calories

　　16 g fat (3 g saturated)

　　1 g carbs

　　0 g fiber

　　22 g protein

　　40 mg sodium

　　65 mg cholesterol

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's analysis of this recipe](http://www.nutritiondata.com/facts/recipe/840939/2?mbid=HDEPI) ›

　　Cooks' note:

　　If you aren't able to grill outdoors, chops can be cooked in a hot lightly oiled large (2-burner) ridged grill pan over moderately high heat.