Between the steak nachos, and the lime-cilantro chicken thighs, and of course the porterhouse that I had for lunch, I am feeling sloooooooooow this evening. I regret nothing, of course. I also suspect that I’ll be eating a lot of salad for the next two days, because I’m not twenty five anymore, huh?
Oh, wait, crud, the pork chops need cooking by tomorrow or Thursday. I need to come up with a suitable way to cook those. Broiling is getting boring…
Try a marinade for your chops.
Yeah, if I put them in one today they’ll be nice and ready by tomorrow.
I may have posted this before. but it is the Best. Works on everything, even grilled pineapple slices.
Honey-Jalapeno Marinade
1 cup vegetable oil
Juice of 2 limes (1 oz lime juice = 2 TBS)
¼ cup honey
6 cloves of garlic, smashed
¼ tsp minced garlic
1 jalapeno chili, seeded and minced
2 TBS chopped fresh oregano or 1 TBS dried oregano
1 TBS sweet paprika
1 ½ tsps salt
1 tsp freshly ground pepper
To the marinade, combine the oil, lime juice, honey, garlic, jalapeno chili, oregano, paprika, salt and pepper in a small bowl and whisk to blend. Put meat (ribs, chicken, chops) in a shallow bowl or large zippered bag and pour the marinade over.
Cover or seal and let marinate, turning occasionally for up to 2 hours at room temperate or overnight in the refrigerator.
If refrigerated, remove from the refrigerator 30 minutes before grilling.
That… might work, at that.