Adobo Pork Chops

[OJR]

6 - boneless pork loin chops, cut

3/4 inch thick

2 Tbls. brown sugar

2 Tbls. olive oil

2 Tbls. orange juice

1 Tbls. red wine vinegar or cider

vinegar

2 teas. hot chili powder

1 teas. ground cumin

1 teas. dried oregano, crushed

1/2 teas. salt

1/4 teas. ground red pepper

(optional)

1/4 teas. ground cinnamon

3 cloves garlic, minced

2 Tbls. snipped fresh cilantro

1. Trim fat from chops. Place chops in a

plastic bag set in a shallow dish. For

marinade, in a small bowl combine brown

sugar, oil, orange juice, vinegar, chili powder,

cumin, oregano, salt, red pepper (if desired),

cinnamon; seal bag. Marinate in the refrigerator

for 2 to 24 hours, turning bag occasionally.

Drain chops, discarding marinade.

2. For a charcoal grill, grill chops on the rack

of an uncovered grill directly over medium coals

for 8 to 11 minutes or until chops are

slightly pink in center and juices run clear,

turning once halfway through grilling. (For a

gas grill, preheat grill. Reduce heat to medium.

Place chops on grill rack over heat.

Cover and grill as above). Makes 6 servings.

NOTE: I used thicker chops and tenderized

them with a mechanical meat tenderizer.

I did not use any cilantro in the marinade.

These were great!

[wtnhunt]

That sounds pretty good Orlan. Will have to give this one a try some time.

[toddyboman]

this one sounds pretty good too