Sunday, June 17, 2007

Grilled Pork Chops

Jon is the master of the grill, so tonight the cooking was up to him - boneless pork chops.

Jon is also the master of marinades. Tonight he made one similar to what he used on our chicken skewers a few weeks ago (marinade was enough for 2 pork chops):

- 1.5 oz lime juice
- 1 oz scotch (Johnny Walker Red)
- 2 cloves crushed garlic
- 2 tsp each - cumin and chili powder
- 1 tsp each - cayenne pepper, onion powder, Worcestershire sauce
- 1/2 tsp each - coriander and white pepper

These amounts are approximate - he goes on feel and instinct (his words :). The chops marinated in a bag for about 2 hours. You don't want to marinate meats for too long when using lime juice as it will start to cook your meat.

To accompany the chops I made sauteed spinach and rice pilaf (just the boring stuff from the box). For the spinach I heated about 1 tbsp olive oil in a pan, then added about 1/2 tsp red pepper flakes and 2 cloves crushed garlic. I added 1 bag of baby spinach and let it wilt for about 3 min on low heat.

I love grilling in the summer - no cleanup!

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