So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
- 1/4 cup fresh lime juice
- 1 garlic clove, minced
- 1/4 teaspoon dried hot red-pepper flakes
- 1/3 cup olive oil
- 2 tablespoons chopped fresh cilantro
- 6 (1/2-inch-thick) boneless pork chops
So…brine these bad boys. You’ll be glad you did. I would suggest brining for a couple of hours, then send the chops straight to the grill. You can season with pepper, but not salt. Worth the minimal extra effort!!
For the rest! Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Prepare the grill. Grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.