Cerdo a la parrilla con salsa mojo de lima

Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien. 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: Conservar en el frigorífico a una temperatura de 41 °F o inferior.

Para prepararlo a la carta:

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.