Grilled Tandoori Pork Chop Recipe

Pork chops are a reliable choice for dinner, but it's easy to get bored if you're preparing them the same way every time. Tasting Table recipe developer Julianne De Witt shares this grilled tandoori pork chop recipe that's packed with flavor thanks to a spice-infused marinade. "I like this recipe because it's simple, healthy, and a nice change from the usual pork chop recipe," she says.

Tandoori chicken is a familiar menu option at Indian restaurants, and this variation plays on the dish's foundation. "Traditional tandoori is a cooking method (rather than a recipe) that involves marinated meat cooked over fire in a clay oven called a tandoor," De Witt says. There's no need to set up a new oven — this recipe uses a basic grill, and De Witt offers alternative methods to obtain similar results without a grill. This savory dish pairs well with a range of sides, including cilantro rice, mango chutney, and a green salad. As for any leftovers, they're sure to enhance your lunch salad or sandwich with smoky notes.

Prepare the tandoori marinade by whisking together the yogurt, garlic, ginger, salt, ground spices, and lime juice.

Place the pork chops in a baking dish and pour the tandoori marinade over pork chops.

Flip pork chops so that marinade covers both sides.

Cover and refrigerate chops for at least 4 hours and up to overnight.

Grill the pork chops over direct heat for 2–3 minutes per side.

Remove the chops from the grill, lightly cover with foil, and rest for 5 minutes.

If you like cooking meat on a grill, that's an easy and effective way to prepare these chops. That said, the key to success is to use a combination of direct heat and indirect heat, which can be done in several ways. Instead of using a grill, sear the chops in a pan on medium-high heat to brown them on both sides, then finish cooking them in the oven at 350 F. "This method of cooking ensures a juicy, flavorful chop," De Witt says.

Regardless of how you choose to cook the meat, using a meat thermometer is one way to improve the results as it removes any guess work. Since the meat will continue to cook as it rests under the foil, you'll want to take it off the heat early. "Remove the pork when it reaches 140 F and allow it to rest for 5 minutes," De Witt says and adds, "The pork will increase to a safe minimum of 145 F for medium rare." If you prefer your chops cooked more thoroughly, leave them on the grill or in the oven until they reach 155 F so that they continue to cook until 160 F while resting.