Thursday, September 5, 2019

Chipolata and Lime grilled pork chops



Harvest Time : Tailgating Recipe 


 Chipolata and Lime grilled pork chops 








4 boneless pork chops, OR bone-in, about 1-1/4-in. thick
1 chipotle chile in adobo sauce, chopped OR 1 dried chipotle chile, rehydrated
2 tsp. oregano
2 cloves garlic, crushed
1/4 c. vegetable oil
2/3 c. fresh lime juice
1 Tbsp. cilantro, chopped
1/2 tsp. salt
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hrs.
2. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-16 min., until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. Serve chops immediately.
* To rehydrate, cover chile with hot water for 10 min., let stand at room temperature. Drain and use as directed. Seed chile, if desired, to reduce piquancy a bit.



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