Grilled Lime Mojo Pork

Share

Ingredients

Recipe Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. In a 4-qt. bowl, combine the olive oil, lime juice, rice wine vinegar, cumin, jalapeños, garlic, cilantro, salt, and pepper. Cut the pork rack into 2-bone chops. Trim the meat around the bones until they are Frenched. Marinate the chops for at least two hours and up to overnight. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Grill a pork chop on a char-grill, creating crosshatch marks on both sides of the chop. Transfer the chop to a baking pan and place in a heated 400°F oven for 10 minutes or until desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Heat a small sauté pan until hot. Add 1½ tsp. salad oil and swirl. Add 3 oz. diced tomatoes and sauté until warmed. Ladle 2 oz. avocado tomatillo cream onto the center of a warm plate. Place the cop in the center of the sauce. Spoon diced tomatoes around the plate. Garnish with chopped chives.

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.

Search Our Site…

Supply Products