Grilled thin Pork Chops with Xnipec and Avocado Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Many supermarkets today offer thin cut pork chops that take just a couple of minutes to cook. Buy them with the bone on if you can, because the bone adds flavor to the meat.


  • 1 small, ripe avocado, peeled and pit removed
  • ½ teaspoon finely chopped serrano or jalapeño chile
  • 2 tablespoons chopped fresh cilantro leaves
  • ½ cup or so homemade chicken stock or your favorite canned broth, or water
  • Salt and freshly ground pepper
  • Drops of fresh lime or lemon juice
  • cup finely diced white onion, soaked in ice water for 30 minutes, then drained
  • 8 thin cut pork chops, 3 to 4 ounces each
  • Olive oil
  • Xnipec


Prepare a Charcoal fire or preheat a gas or stovetop grill. Combine the avocado, chile, and cilantro in a blender and whir it up, adding enough stock or water to make a smooth sauce. It should be the consistency of heavy cream. Taste and season with salt and pepper and drops of lime juice. Stir in the onion. Set aside.

Brush or rub the chops liberally with olive oil and season lightly with salt and pepper. Cook the chops over medium-high heat on both sides until done to your liking.

Arrange 2 chops on each warm plate. Spoon some avocado sauce over it and top with Xnipec.