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

Marinade:
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.

5 comments:

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.

Thanks.

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!