June 9, 2006

Get ready, get set...GRILL "EM UP

Yummy Pie

Grilled Lime and Chipotle Pork Chops
by Lane (thanks Laura)

6-8 pork chops, 1/2 inch thick

1/2 cup mayo
3 T lime juice
2 T dried cilantro or 2 T finely minced fresh cilantro, if I don't have it I use parsley
3 T garlic puree ( about 5 garlic cloves pureed)
1/2 tsp. onion powder
1/2 tsp. kosher salt
1 tsp. ground Chipotle pepper
2 tsp. ground cumin

If pork chops are not uniform thickness, pound to 1/2 inch thick. Put chops in single layer in zip loc bag. Mix marinade ingredients and pour over pork chops. Marinate 6 hours or longer in refrigerator. I like to do overnight to really let the spices set in. Make sure you turn the chops in the marinade.

This is my husbands favorite part: Grill chops 8-9 minutes on each side, or until well browned and firm but not hard to the touch.


Rick K. said...

Last night on Iron Chef the secret ingredient was bacon. They had American bacon, Canadian bacon and Irish bacon. Oh, man... looks like a pork steak weekend!

Kalyn said...
This comment has been removed by a blog administrator.
Good Ole Cook said...

To Kalyn:

I saw your post today and it bothered me that you said that I had taken this from your website, when infact I received this recipe from a lady my husband works for. She made it for my husband and I at a dinner about a month ago.

I asked her for the recipe and I even made changes to the orginal recipe, so if this even was your recipe...it has been changed. I can say that I have never seen anything from you.


Lynn said...

Wow. I didn't know that things on the web were owned. I thougth if you put it into print on the web it's public domain.

I will say I look at the recipe in questions and it's different. Even has different ingredients, so I wouldn't worry about them.

Lane we know and trust you. You keep on posting...

Sarah said...

I made these for dinner last night, using pork tenderloin rather than chops, and served it with cheesy garlic biscuits and sauted green beans and mushrooms. I broiled the tenderloin in the oven b/c of time constraints and it was wonderful. Thanks for the recipe!