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.
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
- Yield: 4 1x
- 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
- 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.
- 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.
- 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.
PIN IT FOR LATER!