4 boneless pork chops
1 chiptole chile, canned in adobe, chopped OR 1 dried chiptole chile, rehydrated* and minced
2 tsp oregano
2 crushed garlic cloves
1/4 cup vegetable oil
2/3 cup lime juice
1 TBSP chopped cilantro
1/2 tsp salt
*To rehydrate, cover chile with hot water for 10 min, let stand at room temp. Drain and use as directed. Seed chile, if desired to reduce piquancy a bit. Always weare rubber gloves when handling hot chiles.
Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
To Freeze: Can let pork chops marinate for 4 hours, then freeze up to 3 months. On serving day, let chops thaw in the fridge for up to 24 hours. Grill over medium-hot temp for a total of 12-15 minutes, turning to brown evenly. Can use marinade to baste pork chops as they cook.
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