Cannabis-infused Recipe: Pork Chops

September 4, 2021   |   By "Aunt Sandy" Moriarty

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Adobe Pork Chops


6 chops


  • bowl
  • large plastic food storage bag
  • grill


  • ¼ cup Aunt Sandy’s 10x Cannabutter
  • 1 teaspoon cannabis herb, dried and crushed
  • 2 tablespoons packed brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons fresh cilantro
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon cinnamon
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • 6 boneless pork top loin chops cut ¾" thick


  • Combine all ingredients, except the pork chops, in a bowl. Stir thoroughly to create the marinade.
  • Put the pork chops in the plastic food storage bag and let it rest inside a shallow dish or pan.
  • Pour the marinade over the chops and seal the bag. Mix and turn to coat chops completely.
  • Marinate in refrigerator 2 to 24 hours.
  • Remove the chops and discard the marinade.
  • Grill on rack directly over medium heat for 12 to 15 minutes. Turn once. Chops are done when firm to touch.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty