6 Boneless ce4nter-cut loin chops, 3/4 to 1 inch thick
1/4 c olive oil
3 serrano chiles, 3 in. long, diced and seeded
21/2 T fresh lime juice 2-3 limes
1 1/2 tsp ground cumin
3/4 hot red pepper flakes
3/4 c regular or reduced fat sour cream (no fat free)
12 small grape or cherry tomatoes
3 green onions, include 3 inches of green stems, finely chopped
3 T chopped fresh cilantro
Place pork chops in shallow non-reative dish that will hold them in a siinfgle layer. Whisk together oil, minced serrano chile, lime juice, cumin salt and red pepper. Pour over pork, cover and refrigerate. Marinate 6 hours or overnight, turning several times. Bring to room temperature 30 minuttes before grilling.
Thirty minutes before grilling, prepare sour cream garnish. In small bowl, mix together sour cream, tomatoes, gren onions, salt and cilantro. Set aside at room temperature.
When ready to cook, oil grill rack arrange 4-5 inches from heat source. Prepare grilll for hot fire Hot temp). Remove pork from marinade and pat dry. Grill chops until cooked through, 6 minutes or longer until done. Flesh should be white when done. Internal temp should be 160 degrees. Arrange chops on platter and garnish each chop with dollop of sauce and passs extra sauce separately.
*I used 2 chops, cut back on seasonings and still used the same measurements for the garnish. Excellant Recipe !!
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