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Thought I would share one.
Tequila-Chile-Marinated Pork Chops
To prevent overcooking, use thick-cut pork chops, 1 to 1 1/4 inches thick.
4 bone-in rib pork chops (1 inch thick)
1 cup chopped cilantro
2 jalapeņo chiles, minced
1/4 cup lime juice
1/4 cup vegetable or olive oil
3 tablespoons tequila or water
1 tablespoon grated lime peel
1 tablespoon minced garlic
1 tablespoon ground chipotle chile or chili powder
1 tablespoon chopped fresh oregano or 1 teaspoon dried
2 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon pepper
1/2 teaspoon ground allspice
1. Place pork in large resealable plastic bag. Combine all marinade ingredients in small bowl; pour over pork. Refrigerate overnight, turning bag occasionally.
2. Heat grill. Remove pork from marinade, leaving as much marinade on as possible; discard remaining marinade. Grill, covered, over medium heat or coals 7 to 10 minutes or until no longer pink in center, turning once. Place on serving platter; cover loosely with foil. Let stand 5 minutes.
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