Summer’s here and so is traditional grilling season with holidays galore to give you plenty of reasons to grill. In our house Tall & Handsome is the grillmaster.
Today’s recipe is a version of a grilled chicken we make. Several years ago when my daddy had bypass surgery I was living out of state at the time. We made a trip home as soon as we could – just within a week or so.
By then, Daddy was out of the hospital and home. Momma told me Daddy’s appetite wasn’t very good, and I could understand why. Daddy has always liked a lot of spice and flavor in his food – and sometimes a little heat. Being very mindful of his post-surgery diet, T & H and I took ingredients with us to make a meal just for Daddy. We made the chicken version of this. Mom said it was the best she had seen Daddy eat since he had been home from the hospital.
T & H and I grilled up this boneless pork version a couple of weekends ago and l-o-v-e-d it.
Be sure you give the pork plenty of time to marinate to absorb the flavors – I recommend overnight. Serve with your favorite sides and you have your next cookout favorite.
Grilled Tequila Lime Boneless Pork Loin Chops
1 cup fresh lime juice
1/2 cup tequila
1/2 cup fresh orange juice
1 jalapeno, minced (to reduce the heat, seed and devein the pepper)
1 tablespoon minced garlic
1 tablespoon chili powder
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon ground cumin
4 – 6 boneless pork loin chops
- Prepare marinade in a bowl and combine well.
- Place chops in a non-metal container or zip lock bag. Pour the marinade over the chops, seal and refrigerate overnight. Turn occasionally.
- The next day, remove from marinade. For 3/4 to 1 inch thick chops grill for 10 – 15 minutes over direct medium heat. For 1-1/4 to 1-1/2 inch chops, grill for 14 – 18 minutes (sear 8 minutes on direct high; grill 6 – 10 minutes on indirect medium heat).
© 2016 Beverly Hicks Burch All Rights Reserved.