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.
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