| Total: | 12 hr 40 min |
| Prep: | 12 hr 20 min |
| Cook: | 20 min |
| Yield: | 16 servings |
Ingredients
- 1 cup fresh cilantro leaves
- 1 cup minced onions
- 2 tablespoons chopped garlic
- 6 limes, juiced
- 4 cups vegetable oil
- Salt
- 16 double-cut pork loin chops
- 4 (1-gallon) resealable plastic bags
- 3 fresh whole jalapenos
Instructions
- In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt. Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours. Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade. Remove from the grill and rest for 5 minutes.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 741 |
| Total Fat | 71 g |
| Saturated Fat | 9 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 23 g |
| Cholesterol | 74 mg |
| Sodium | 495 mg |