Recipe adapted from the National Pork Board. For more information, visit



4 boneless sirloin pork chops, about 170 g each, 1.3 cm thick

2 cloves garlic, crushed

1 tablespoon ground cumin

1 teaspoon red pepper flakes

½ cup fresh lime juice

½ teaspoon salt

¼ teaspoon black pepper, freshly ground

3 jalapeno Chile, seeded, very finely minced, about ¼ cup

2 tablespoons sesame oil

2 tablespoons soy sauce

1/8 teaspoon sugar


Stir together jalapeno, sesame oil, soy sauce and sugar together in a small bowl. Wearing disposable gloves, rub mixture over all surfaces of chops. Place chops in single layer in shallow dish. In a large measuring cup, stir together all marinade ingredients; pour over chops, set aside for 20-30 minutes.

Set EGG for direct cooking (no convEGGtor) at 400°F/204°C.

Remove chops from marinade, discarding marinade. Grill chops on EGG, turning once, to medium doneness, about 3-4 minutes per side, until internal temperature on a thermometer reads 63°C/145°F, followed by a 3-minute rest time.

Serves 4.

Best served with avocado-corn salsa!