Bitsys Kitchen. Marinated Pork Chops with Cilantro

Marinated Pork Chops with Cilantro
4 pork loin or rib chops, about 3/4 in thick (about 1-1/4 pounds) 1 Tbsp. olive or vegetable oil 1 Tbsp. lime juice 1/2 tsp.chile powder 1 clove garlic, crushed Salt and pepper	Cilantro mint Salsa: 1 cup chopped seeded tomato 1 Tbsp. chopped fresh cilantro leaves 1 Tbsp. chopped fresh or 1 tsp. dried mint leaves 1 Tbsp. chopped onion 1/2 tsp. lime juice 1 jalapeno chile, seeded and finely chopped

To grill pork chops, cover and grill them 5 to 6 inches from medium coals for 25 to 35 minutes, turning 3 or 4 times until done. Although fresh herbs have more flavor, dried herbs are an acceptable substitute here. However, cilantro (the leaves of fresh coriander, also known as Chinese parsley), is an exception. The dried version is lacking in that fresh bite that only fresh cilantro can add to a dish, so we cannot recommend using dried cilantro in this dish, or any other.

Trim fat from pork chops. Place pork in glass or plastic dish. Mix oil, lime juice, chile powder and garlic; rub into both sides of pork, using back of spoon. Cover and refrigerate at least 1 hour but no longer than 24 hours. Prepare Cilantro Mint Salsa. (below)

Set oven control to broil. Sprinkle pork with salt and pepper. Place pork on rack in broiler pan. Broil with tops 3 to 5 inches from heat 8 to 11 minutes, turning once, for medium doneness (160 degrees). Serve with salsa. 4 servings

Cilantro Mint Salsa:
Mix all ingredients in glass or plastic bowl. Cover and let stand at least 1 hour before serving.