Grilled South Of The Border Pork Chops |
Traveling can be an expensive and time consuming proposition made worse when money it tight. With a simple, delicious recipe and maybe some mood music, you can have it all! |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Grilled South Of The Border Pork ChopsTake a vacation in your backyardThe Spanish influence on American foods is tremendous. So here is a recipe to expand those flavors to our beloved pork chops. 5 large bone-in, end cut pork chops
In a large resealable plastic bag, mix together the tomatoes, olive oil, garlic, chile powder, red pepper flakes, cilantro, salt and pepper, to taste. Place the pork chops in the bag and seal. Place the bag into a bowl and refrigerate for at least 2 hours or up to overnight. When ready, get your outdoor grill ready over medium-high heat. Remove the chops from the marinade and grill on medium-high heat, about 4 minutes per side. Lightly boil the marinade in a saucepan and cook until a little thickened, about 5-7 minutes. Once the pork chops are just about finished, remove from the grill and arrange on a warm serving plate. The chops will continue to cook after being removed from the grill. Pour the boiled marinade over the chops and serve. That will make for tender juicy pork chops. |
