Ingredients
| 4 bonelesspork sirloin chops; about 6 oz. each, about 1/2-inch thick |
| Marinade: |
| 2 clovesgarlic; cloves, crushed |
| 1 tablespoonGround cumin |
| 1 teaspoonRed pepper flakes |
| 1/2 cupFresh lime juice |
| 1/2 teaspoonSalt |
| 1/4 teaspoonBlack Pepper; freshly ground |
| Chile; Rub: |
| 3 jalapeo chiles; seeded, very finely minced, about 1/4 cup |
| 2 tablespoonsSesame oil |
| 2 tablespoonsSoy sauce |
| 1/8 teaspoonSugar |
Chile-Rubbed Grilled Pork Chops Preparation
For Rub and Marinade:
Wearing disposable gloves, rub minced jalapeo, sesame oil, soy sauce and sugar together in small bowl; rub this over all surfaces of chops. Place chops in single layer in shallow dish.
In large measuring cup, stir together all marinade ingredients; pour over chops, set aside for 20-30 minutes.
Prepare a medium-hot fire in grill. Remove
chops from marinade, discarding marinade.
Grill chops over direct heat, turning once, to
medium doneness, about 3 minutes per side.
Remove chops from grill and serve with Avocado-Corn salsa
Notes
Republished with Permission, National Pork Council
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Republished with Permission, National Pork Council
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