Chili-lime marinated pork chops perfect for outdoor dining

There is a soft spot in my heart for meals cooked on the grill and eaten outside. The sizzle of meat on a hot grate and whiffs of barbecue smoke in the air take me to the weekends of my childhood.

The 1920s-era home I grew up in was not designed for outdoor living. In the early 1980s, my young and ambitious parents bought their first house and took on the enormous task of transforming it inside and out. Over a decade and a half they excavated, constructed, and landscaped until we had a complete outdoor refuge, complete with a lattice-covered patio, perfect for outdoor entertaining.

Dinner on the patio meant we all worked together. Dad took charge of the grill in the back of the house. Upstairs, in the kitchen, Mom blanched ears of corn, cut watermelon (with seeds) into wedges and tossed vegetables into salad. It was up to my sister and I to trek between the two locations ferrying trays heaped with plates, homemade cloth napkins, silverware, glasses, and all other necessary condiments and accessories for the evening’s meal.

We were not eager to hop to our duty, which involved many trips up and down multiple sets of stairs my dad and his brothers built and rebuilt during the years we lived in the house. Reflecting back I can wistfully say, schlepping the contents of our kitchen back and forth was character building; it was also a royal pain.

Outdoor meals were somehow different than those we shared in the kitchen. We chewed slower, breathed deeper, sat longer and watched the world around our patio flow with the breeze. The conversation seemed lighter and we often stayed at the table until the golden sun dipped below the houses across the alley and the shadows stretched over us.

A few weeks ago my husband finished a project that turned the drab slab of concrete covering half of the back yard into our very own outdoor oasis. It is a treat to sit around our patio table listening to birds chirp, watching bees flitting between the blackberry blossoms and vegetable garden, and catching the occasional glimpse of a hummingbird zipping up to the feeder hanging by the back door.

We step right out of the kitchen on to the patio. I can easily prepare all the components of a meal while tending the grill. However, dinner on the patio is still a group effort with my husband gathering the dishes, beverages and condiments. The boys are starting to help set the table and I look forward to the summers ahead when they can completely take over the task — to build character, of course.

I am as sure now as I was then, dinners on the patio are different. The kids still get up to their usual meal-time antics, but somehow my husband and I are able to chew slower, breathe deeper, sit longer and watch the world flow with the breeze until the light turns golden and the shadows stretch over us.

Chili lime grilled pork chops

1 pound bone-in pork chops

Marinade

1/3 cup oil (grape seed or vegetable)

1/4 cup lime juice

1 teaspoon garlic pureè or crushed garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon sugar

1/2 teaspoon Kosher salt

1/4 teaspoon allspice

Pair fresh lime with chili flavor to give your meat a kick while tempering the heat. This is sure to be a winner for lovers of big flavor. For a knock­out side dish, use the same method to grill bell peppers, onions, and summer squash.

Place the pork chops in a gallon-size zip top bag. In a medium bowl, whisk together the ingredients for the marinade. Add the marinade to the pork chops, then press out as much air as possible as you seal the bag. Place the bag on a plate and refrigerate, on the lowest shelf, for a minimum of an hour (four hours is best), turn the bag once or twice if possible. Remove from the refrigerator 30 minutes before placing on the grill.

Preheat your grill to medium high or about 450 degrees. Carefully oil the grate with grape seed or any oil suitable for high heat.

Grill the pork chops for 4 to 6 minutes on each side, time will depend on grill temperature and the thickness of your chops. When finished they should be slightly springy when poked and reach an internal temperature of 150 degrees. Remove from the grill and allow to rest 10 minutes before serving.

Prep time: 10 minutes; Rest time: 1 hour minimum; Cook time: 10 minutes.

Makes 4 servings.

Serving size: 4 ounces. 236 calories, 14g fat, 3g carbohydrates, 1.4g sugar, 361mg sodium, 0g fiber, 24g protein.