Pork Chops with Thai Honey Lime Marinade


  • 4 thick pork chops
  • 3 limes, juiced and zested
  • 1 C. hoisin sauce
  • 1/4 C. oyster sauce
  • 1/4 C. dry sherry
  • 1/4 C. honey
  • 1 Tbls. Asian chile sauce
  • 1/4 C. minced fresh ginger
  • 6 cloves garlic, minced
  • 1/4 C. finely chopped shallots
  • 1/4 C. combination of chopped fresh cilantro, basil and mint


  1. Combine the marinade ingredients and marinate the pork chops (save some marinade aside to brush on chops when grilling) for at least an hour. I had my chops marinating in the refrigerator for a couple hours. When ready to grill, pull chops out of fridge and let them warm up. Heat grill to medium and grill chops till slightly pink in center. Some sites say to cook pork until the center reaches 160 but I think that makes them dry. We pull our off the grill at about 140-145 and let them rest a bit. They turn our moist and juicy. Don’t overcook! Frequently brush chops with reserved marinade while cooking.