Limey Cilantro Grilled Pork Chops

Lately, my recipes are either of the rinse/wash/repeat variety (veg, meat, starch, etc.) or take out. When I do cook, much of the time it’s been via Blue Apron, or I’m just slapdash throwing things together and hoping for the best.

So, the next few recipes will feature ways to get easy and tasty things on to your plate in what is hopefully minimal time/effort.

Marinating meat is a little extra time and effort, but oh-so-worth it. You could easily whip up the marinade with dinner prep the evening prior, and just let the meat marinate overnight. With leaner cuts of meat, this is especially helpful, as they don’t have as much fat to rapidly absorb the salt and flavors of the marinade.

Lime-Cilantro Marinade
This made enough for 2-4 pork chops

If I were being honest, this would read “a glug of X” a “splash of Y” – so feel free to use what you have and adjust fire to accommodate both your pantry and your taste buds:

  • Handful of cilantro, rinsed (stems and all!)
  • 1 clove garlic
  • 1 piece (~1″ long) of a jalapeno pepper
  • 1 piece (~1″) of ginger root (peeled)
  • Juice of 2 limes
  • ~1 t. honey
  • ~1 T. olive oil
  • 1/2-1 T. light soy sauce
  • 1/2-1 T. rice wine vinegar

Blend everything until combined. Toss your meat (I used boneless pork chops, but boneless, skinless chicken would work great, as well) and let marinate for at least 60 minutes.

Grill/cook as desired.

Limey Cilantro Pork Chops

I served this with white rice and about half a bag of Wegman’s pre-chopped “Asian slaw mix” (appears to be about 9 parts Napa cabbage to 1 part celery and 1 part carrot) mixed with some fresh minced jalapeno and a splash/glug each of ponzu sauce, rice wine vinegar, and olive oil. I also added a tiny pinch of sugar to balance out some of the salt in the slaw.

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