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Treat Day: Jalapeño Grilled Pork Chops

PCOS Nutrition: 538 Calories / 47 g Protein
pcos nutrition: Treat day Jalapeño Grilled Pork Chops

Whether enjoying from the grill or on the stovetop, these marinated pork chops will light up your world with bright, zingy flavor. Wowza!

pcos nutrition: Treat day Jalapeño Grilled Pork Chops
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Treat Day: Jalapeño Grilled Pork Chops

Difficulty: Beginner Total Time 1 hr 45 mins
Servings: 4 Calories: 538
Season: Summer


You're reading, '5 jalapeños' and you're bracing yourself, but it's not that kind of recipe. We remove the seeds so we don't get all the heat, but still get that peppery flavoring in our marinade. The result is a tangy, flavorful meat that's paired with crisp red onions and cilantro for an incredibly interesting dish. Grill them outdoors and count how many times you say, 'yummmmmmm.' PCOS Nutrition made with love.


Pork Chops



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  1. In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and erythritol until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

  2. While the chops marinate, prepare a charcoal grill for direct high- heat cooking, or heat a gas grill to medium-high.

  3. Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, erythritol and 2 tablespoons water. Set aside until ready to serve, or refrigerate for up to 24 hours.

  4. Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium- high. Add the olive oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.

  5. Serve the chops with the relish and cilantro on top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 538kcal
% Daily Value *
Total Fat 36g56%
Saturated Fat 7g35%
Cholesterol 127mg43%
Sodium 2604mg109%
Potassium 108mg4%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 47g94%

Vitamin A 13 IU
Vitamin C 50 mg
Calcium 2 mg
Iron 10 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


The calories on this dish will likely be just a bit lower as you will not ingest every bit of the marinade. :)

Bone-in pork chops are treat day food because they tend to be more fatty fare. For this reason, you really don’t need much oil in the pan, because they make their own.

This punchy marinade is not only delicious, it tenderizes the pork chops, while turning them just a little green. Well, mom always said, eat your greens! Yum.

The relish topping is heavy on raw red onions. We found it delicious, but if this isn’t your fare, you can cut it back. Alternatively you can use 2-3 sliced jalapeños to up the heat, as the marinade will not be spicy.

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