CUBAN GARLIC AND LIME PORK CHOPS

  • 4 Boneless pork top sirloin chops
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Lime Juice
  • 2 Tbsp. Orange Juice
  • 2 tsp. Minced Garlic
  • 1/2 tsp. Salt, divided
  • 1/2 tsp. Red Pepper flakes
  • 2 small seedless oranges, peeled and chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 2 Tbsp. chopped onion
  • 2 Tbsp. fresh cilantro
Place the port in a large resealable bag with the oil, lime juice, orange juice, garlic, salt and red pepper flakes. Seal bag to coat.  Refrigerate for up to 24 hours.

For the Salsa: Combine the oranges, cucumber, onion and cilantro in a medium bowl, toss gently.  Cover and refrigerate for at least an hour or overnight.  Add salt just before serving.

Prepare grill or broiler.  Take the chops out of the back and discard the marinade.  Grill or broil pork chops 6 to 8 minutes per side, meat should not be pink.  Serve with the Salsa.

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