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  1. #1 Marinated Chipotle-Lime Grilled Pork Chops 
    An Adversary of Linda #'s
    Join Date
    Aug 2005
    Marinated Chipotle-Lime Grilled Pork Chops

    4 Boneless Loin Thick Pork Chops, about 1 1/4 inches thick
    1 chipotle chile, canned in adobo, chopped
    2 teaspoons oregano
    2 cloves garlic, crushed
    1/4 cup vegetable oil
    2/3 cup lime juice
    1 tablespoon fresh cilantro, chopped
    1/2 teaspoon salt
    Marinate chops in a gallon ziplock bag. Combine remaining ingredients in a small bowl and pour over chops. Refrigerate at least 4 hours or overnight.

    Preheat grill to medium-hot. Remove chops from marinade; discard leftover marinade.
    Grill chops, turning to brown evenly, 12 to 15 minutes or until done (internal temp 155%F). cheese grits and marinated black bean and corn salad.
    2-1/4 cups canned black beans, drained, rinsed
    2 cups frozen corn
    1/2 cup fresh green pepper, minced
    1/2 cup fresh red pepper, minced
    1/4 cup onions, minced
    1-1/2 tsp lemon juice
    1 tsp parsley flakes
    1/8 tsp ground cumin
    1/8 tsp garlic powder
    1 cup salsa
    1 tsp vegetable oil
    3/4 cup Monterey Jack cheese, shredded (optional)
    combine black beans, corn, peppers, and onions. In a small bowl, whisk together lemon juice, parsley, cumin, garlic powder, salsa, and oil. Pour dressing over vegetables and stir to coat.Cover and refrigerate for at least 30 minutes or longer to marinate. Before serving, sprinkle Monterey Jack cheese (optional) over top of salad.
    Cheese Grits
    2 cups whole milk
    2 cups water
    1 1/2 teaspoons kosher salt
    1 cup coarse ground cornmeal
    1/2 teaspoon freshly ground black pepper
    4 tablespoons unsalted butter
    4 ounces sharp Cheddar, shredded

    Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

    Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
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  2. #2  
    I hate HR Corporate Scum patriot45's Avatar
    Join Date
    May 2008
    Plant City, Florida
    Whoo, that looks like you had a good dinner tonite!! I like chiles in adobo sauce, great flavor.

    :Do not take life too seriously. You will never get out of it alive.
    I wondered why the rock was getting larger. Then it hit me.
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