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Tuesday, May 24, 2016

Summer Grilled Southwestern Pork Chops

Summer grilling is the most enjoyable way to cook. Sitting outside with a cold beverage and conversation with friends beats a kitchen any time. Pork is a healthy meat choice. This recipe combines traditional with a southwestern flavor.

                               Summer Grilled Southwestern Pork Chops

6 bone-in pork chops, 1/2-in thick
3 Tablespoons AP flour
1 tsp garlic powder
1 tsp cumin powder
1 tsp smoked paprika
1/2 tsp dried thyme
1 tsp salt
1/2 tsp fresh ground black pepper
2 limes, juiced

Mango-Orange Salsa

1 tsp lime zest
1 1/2 cup red onion, small diced
1/4 cup jalapenos, diced
1 1/2 cup mango, diced
1 cup Mandarin oranges, small diced
1/4 cup Mandarin orange juice
1/2 cup red delicious apple, peeled and small diced
salt/pepper to taste

Pork Chop Marinade

Mix flour, garlic powder, cumin, paprika, salt, black pepper, and dried thyme. Add to large Ziploc bag. Place pork chops in bag and shake to thoroughly coat.

Oil grill. Preheat to medium-high. Place chops on grill. Cook one side for two minutes, then turn 1/4 turn for grill marks. Cook 5-6 more minutes. Turn over and repeat. Sprinkle with lime juice before removing from heat. Total cooking time should be between 13-15 minutes.

Mango-Orange Salsa

Mix  red onion, jalapenos, mango, apple, and mandarin oranges. Add lime zest and juice of 1 lime and Mandarin juice. Season with salt and pepper 

Place a spoonful on top of each chop before serving.

Excellent side dish:

Grilled Potatoes in Lime Butter.

5 large Yukon Gold potatoes, thin sliced
1/2 lime, juiced
1 stick butter, softened
1/4 cup chopped fresh basil
1/4 tsp cayenne pepper
salt/pepper to taste
6 large squares aluminum foil

Mix basil, lime juice, cayenne pepper, and softened butter. Place a portion of sliced potatoes in the middle of aluminum square, Sprinkle with salt and pepper. Fold edges to make a foil packet. Keep as thin as possible for proper cooking. Place potato foil packets at edges of grill while cooking chops. Start 4-5 minutes before cooking chops. When done, potatoes should be fork tender. Serve with chops.