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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 12 1/2 pounds pork loin chops -- boneless

  3. *PORK MARINADE*

  4. 12 garlic -- crushed

  5. 1 1/2 quarts orange juice

  6. 1 1/4 cups jalapeno pepper -- chopped

  7. 1 1/2 cups onion -- chopped

  8. 2 tablespoons cumin

  9. 1/2 cup balsamic vinegar

  10. 1 tablespoon ground black pepper

  11. *PAPAYA TOMATILLO SALSA*

  12. 7 cups papayas -- peeled,seeded,diced

  13. 1 1/2 pounds tomatillos -- husked, diced

  14. 2 cups yellow or red bell peppers -- diced

  15. 1 1/2 cups jalapeno peppers -- seeded, diced

  16. 1/2 cup honey

  17. 1/2 cup lime juice

  18. fresh cilantro -- optional, as needed

  19. kiwi slices -- optional, as needed

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients. Add pork. Cover and marinate in refrigerator for 3 hours. Turn pork over half way through marinating time. Combine all ingredients for salsa and refrigerate until serving. Remove chops from marinade; discard marinade. Grill chops over hot grill until slightly pink in center, about 8 to 10 minutes total. Drain excess liquid from salsa. Top pork chop with 1/4 cup salsa. Garnish with fresh cilantro and sliced kiwi, as desired. Serving suggestion: black beans

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