Comida Latina, Dairy Free, Mains, Recipes

Cilantro-Garlic Pork Chops

August 16, 2013
 Before we get all hum-drum about summer being over blah, blah, blah, let’s all remember it is only the middle of August people! It is supposed to be 100 freakin’ degrees in Montana today so how ’bout we unwad all our panties and rejoice in all the summer that is left!

Not only is summer not over, but it is State Fair time! (Except in Texas where they have their state fair in October—weird). Sadly I will not be making it back to my home state for the grand Iowa State Fair, but I can try to imagine myself there by making some of my favorite fair food.

 

Cilantro-Garlic Pork Chops

 I’m not a huge fan of all the deep-fried things—I’m sorry but a Twinkie is gross already, it’s not going to get better by getting battered and fried. But I do love me some pork and being the swine capital of the world, the Iowa State Fair has every incarnation of pork products imaginable.

The breaded pork tenderloin sandwich is a must—so popular it has it’s own Facebook page. Then there’s the Maple Bacon Funnel Cake which sounds ridiculously good and probably has around 2 hundred thousand calories, who’s counting, really? But my all-time favorite is the Pork Chop On-A- Stick which was consumed by Mitt Romney and President Obama at last year’s State Fair….. Michele Bachman went for the Foot-Long Corn Dog…hmmmm.

 

Cilantro-Garlic Pork Chops

 I will readily re-create the pork chop-on-a-stick because it’s so darn easy. So easy in fact that I’ll even gussy it up with a little cilantro and garlic. But I am going to use a fork and knife. I’m not that country.

Cilantro-Garlic Pork Chops

Yield: 4

Ingredients

  • 2 garlic cloves, chopped
  • 1 cup chopped cilantro
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 tablespoons olive oil
  • 4 bone-in thick-cut pork chops
  • kosher salt and freshly ground black pepper

Instructions

  1. Combine garlic, cilantro, lemon juice, and olive oil in the bowl of a food processor fitted with the blade attachment. Pulse until mixture is a thin purée.
  2. Season pork chops generously on both sides with salt and pepper then place in a large, resealable plastic bag. Pour marinade over the pork chops and turn to coat on all sides. Seal bag and place on a large plate. Let marinate at room temperature for at least 15 minutes or up to 1 hour.
  3. Meanwhile prepare a charcoal or gas grill to medium heat. Clean grates and rub with oil. Grill chops over direct heat, turning once, cooking to desired doneness, about 8 minutes a side for medium.
http://www.holajalapeno.com/2013/08/cilantro-garlic-pork-chops.html

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  • aida mollenakmp August 16, 2013 at 7:48 pm

    Amen to summer not being over! I at least want enough time to cook up these pork chops!

  • Gaby August 17, 2013 at 5:37 am

    looks like a seriously perfect summer meal! I’m inviting myself over for some of this one!

  • Kate Ramos August 17, 2013 at 12:47 pm

    Next time you both are in North Dakota, I’ll cook you up some pork chops! Promise.

  • Melanie @ Just Some Salt and Pepper August 18, 2013 at 4:13 pm

    Summer is definitely not over yet! I love pork chops, can’t wait to try this recipe!

  • Kate Ramos August 18, 2013 at 6:33 pm

    Here, here!! Melanie!!

  • Catherine V August 20, 2013 at 3:11 am

    just made these tonight….DELISH! Just pinned it!

  • Kate Ramos August 20, 2013 at 7:09 pm

    Yeah!!! So glad you enjoyed them!