2 Tbs olive oil
Juice of 3 fresh limes
1/4 C green chile salsa (NOT Pace - look for it in the ethnic foods section if you're outside the American Southwest)
1 clove garlic
1 tsp red chile powder
Salt/pepper to taste
4 boneless pork chops, cut thick
Combine all ingredients except for pork chops in a large, flat dish, suitable for marinating. Combine well. Cover and marinate the pork chops overnight in the refrigerator (or for 30 minutes under vacuum pressure if you have a Food Saver). Grill over indirect heat for 8-12 minutes per side. Baste occasionally with marinade - enough to keep moist. Serve with baked Yukon Gold potatoes.
I'm drinking a Paulaner Hefe with this right now, and it's fantastic.
Juice of 3 fresh limes
1/4 C green chile salsa (NOT Pace - look for it in the ethnic foods section if you're outside the American Southwest)
1 clove garlic
1 tsp red chile powder
Salt/pepper to taste
4 boneless pork chops, cut thick
Combine all ingredients except for pork chops in a large, flat dish, suitable for marinating. Combine well. Cover and marinate the pork chops overnight in the refrigerator (or for 30 minutes under vacuum pressure if you have a Food Saver). Grill over indirect heat for 8-12 minutes per side. Baste occasionally with marinade - enough to keep moist. Serve with baked Yukon Gold potatoes.
I'm drinking a Paulaner Hefe with this right now, and it's fantastic.
