Step 1Preheat a grill to 450º F and grease the grates with a paper towel soaked with a neutral oil, like avocado or grapeseed. (Or place a grill pan over medium-high heat and drizzle with a light layer of neutral oil.)

Step 2In a food processor, pulse garlic and ginger until finely chopped. Add the cumin, cinnamon, chili powder, sea salt, and pepper and pulse until incorporated. Add the lime zest, scallions, and grapeseed oil and pulse until mixture is chunky but fully integrated.

Step 3Pat pork chops dry. Make a pocket in each chop by inserting the point of a sharp paring knife horizontally into the fat-covered edge. Place your other hand on top and gently move the knife back and forth to create a deep pocket, about 2½ inches wide. (Be careful not to cut all the way through.) Fill each chop with 1 tbsp. of the seasoning mixture, spreading it evenly inside the pocket. Season the chops with salt and pepper on each side.

Step 4When the grill is hot and ready, place the pork chops on the grates and grill for 8 minutes per side, or until internal temperature reads 145º F. Transfer the grilled pork chops to a plate and allow to rest for 5 minutes.

Step 5Meanwhile, in a bowl, toss the green beans and radishes with the remaining seasoning mixture and grill in a grill basket or on a grill pan for 3 to 5 minutes, flipping frequently to grill all sides. Slice the pork chops and serve with the grilled vegetables. Finish with a squeeze of lime juice for brightness.

Porchetta Grilled Pork Chops

Ingredients

Directions

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