Lime Grilled Pork Chops
4 thick pork chops, about 2 pounds
For Marinade:
1/2 cup fresh lime juice
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric
For Glaze:
2/3 cup fruit chutney, homemade or purchased
2 to 3 tablespoons cider vinegar or raspberry vinegar
1 lime, sliced, for garnish, optional
Trim fat from pork chops. Score edges to prevent curling while grilling.
Place chops
into a shallow glass or plastic container. Combine lime juice, coriander,
chili powder
and turmeric. Pour over the chops. Turn chops over to coat evenly. Cover.
Marinate
in refrigerator for 3 hours, or overnight. Preheat barbecue, and when coals
have
a light coating of ash, place pork chops on grill. Grill 18 to 20 minutes,
basting
with marinade and turning chops over to keep from burning until done to your
liking.
Put chutney into a blender. Add vinegar. Process until smoothe. Brush chops
during
last few minutes of grilling with the chutney mixture. Serve immediately.
Tips:
You may marinate the chops as long as overnight, but no longer than 48 hours
or they
will have an overly strong lime flavor.
Microwave Directions:
Trim fat from pork chops. Score edges to prevent curling. Place into a
shallow glass
or plastic container. Combine lime juice, coriander, chili powder and
turmeric. Pour
over chops. Turn chops to coat. Cover. Marinate in refrigerator for 3 hours,
or overnight.
Remove from marinade. Arrange chops with thicker parts toward the outside of
a microsafe
dish. Cover. Microwave on medium-high for 5 minutes, turning dish once.
Rearrange
chops. Drain any excess liquid. Cover. Combine chutney and vinegar in
blender. Process
until smoothe. Brush chops with the chutney mixture. Microwave on
medium-high for
7 minutes, basting with chutney mixture and turning chops over 3 times
during cooking
time. Microwave, uncovered, for another 1 to 2 minutes on high until chops
are done
to your liking and meat is no longer red near the bone. Baste with the
chutney mixture
again. Test for doneness by cutting with a small knife near the bone. Serve.
Good served with:
Rice, green salad, French bread.
Makes 4 servings.
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