I’m always on the lookout for a good deal from the meat case. Seems you need to take out a small loan if you want to eat beef, so we tend to not buy it anymore. Chicken, pork and fish are regulars for us. Pork is becoming more common with beef being what it is ($$$).
Now I don’t know about you, but I can only pork with rosemary or sage so many times. In light of this, I have been trying some different marinades. This one is pretty straight forward and really adds a complementary flavor to the pork. I used thin cut bone-in pork chops for this and with a lime juice based marinade, you can get away with marinating only a few hours (same day stuff!).
Along with the lime is garlic and some buffalo Tabasco or any hot sauce you like. Dijon mustard tempers the citrus with fresh basil and mint to round it out. This recipe makes about one cup.
1/4 cup olive oil
1/4 cup lime juice
1/4 cup water
3 cloves of fresh garlic, pressed
1 tbs Buffalo Tabasco (or your favorite)
1 tbs Dijon mustard
1/4 cup fresh basil
1/4 cup fresh mint (spearmint is best)
salt and pepper to taste
About 3 lbs of thin cut bone-in pork chops
Combine all the ingredients (except oil) in your food processor and process until fairly smooth. With the processor running, add the oil and run for another 30 seconds or so. Taste and add salt, pepper and additional hot sauce as desired.
Place pork in a zipper sealed bag, Pour marinade over the meat. Squeeze out as much air as possible before sealing bag. Place in the refrigerator and marinate for about 4 hours (more or less to suit how much flavor you want to add). Flip the bag over once or twice during this time if you can.
Remove meat from bag and discard the marinade. Let the pork sit at room temperature while you get the grill ready to go. Grill for about 5 minutes on each side, over medium high heat. Let pork rest for about 5-10 minutes before serving. We like this with roasted broccoli. Enjoy!