Mexican-Style Pork Chops

Posted by Danny  on the Grill Dome Forum September 29, 2000 at 20:48:38:

Was hungry for a little south of the border food tonight, and pork chops were requested for the main meat. Here's one of the ways I like to do them when cooking New Mexico style.

• 3 pork loin chops, cut 1 inch thick
• 8 ounce can tomato sauce
• 1 med. onion, large chopped
• 2 cloves garlic
• 2 Tablespoons chili powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano, crushed
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup vinegar
• small pinch-clove

Put all ingrediants, except chops, in blender and blend till all is finely chopped. Place chops in dish and pour sauce over them. Cover and refrigerate for several hours or overnight.
Bring Grill Dome up to at least 600 degrees and charbroil chops over the coals as you would steak. Don't over cook them. Loin chops will be dry if cooked to well done. I pull mine at about 150 to 160 degrees, maximum, internally. Some may like them cooked even less.

I served them with fresh made flour tortillas, refried beans, Spanish rice, fresh fried tortilla chips and salsa. Good!

Danny
http://www.dannysbbq.com

10/06/2000 - I only marinated for about 5 hours - next time, I'll do it at least overnight. In addition, I'll also increase the black and red pepper to at least a teaspoon each. --- Gfw

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