Grilled pork chops aren't pork chops if you don't get those beautiful grill grate marks on them... Here's how we ramped it up with our killer cilantro tangy sauce and chili lime rice.The actual cook for this one will go super fast. Most of the work will happen in advance, starting with marinating the pork chops: 6-7 hours before you want to eat, go ahead and mix 3/4 cup Pork Soak with half a gallon of water. Put the pork chops in a ziploc bag, and pour in the pork soak mix. Seal, and let the pork chops marinate in the fridge for 6 hours.
About half an hour before you start cooking, mix the ingredients for the cilantro tangy sauce. Save in the fridge until you're ready to use it.
Finally, when you're ready to cook, pull the pork chops out of the marinade. Rinse the excess off toroughly, then pat dry with a paper towel.
While the grill is heating up, go ahead and boil the rice (2 cups of Jasmine rice to 3 cups of water). Saute the garlic and green chilli peppers to soften them up. When the rice is ready, combine it with the sauteed peppers & garlic, salt, Cayenne pepper, lime juice, and chopped cilantro leaves.
The grill should be hot by now. You can cook the pork chops with a grill grate or without - the choice is yours, and makes no difference other than those visually pleasing checker marks.
Season the pork with Dirty Bird Hot, followed by Texas Beef. This combo will bring out all the flavor in the pork chops, as well as give them that killer crust you love.
Grill the pork chops over direct heat - this part goes FAST! Make sure you have a kitchen thermometer in hand to monitor internal temperature. Pull at 145°F (73°C).
Your grilled pork chops are ready to enjoy! Make sure you eat as soon as the pork chops come off the grill - they will cool down fast.
Plate alongside some chili lime rice, and drizzle with the cilantro tangy sauce (or serve it in a separate bowl on the side).
Catch you on the next recipe!
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