One of my favorite types of flavors is the southwest and Mexico. Avocados, salsa, limes, I could keep going on and on….OH! and the tequila, margarita’s…mmmmmm.
I’ve been to Mexico several times for my previous job, and I would walk back just for the food…. For the most part, my husband agrees with me, except the avocados. I’ve never seen him try them, but he swears he has and does not like them. I’m not so sure……
Anyway, we both agree on the majority of those flavors, and he likes spicy (just about) anything. This marinade gave both of us happy faces. It is quick and easy to put together, and you can vary the amounts of the spices to suit your own tastes. I didn’t add any real heat to this, as it just wasn’t what I was after that day. I was looking more for the citrus to come through (Actually, I have been consuming citrus any way I can get it all through the end of winter, spring, and now into summer, but maybe that was due to Michigan’s never-ending winter this year, I don’t know). Anyway, I used it for pork chops, but it would be equally awesome deliciousness on chicken or shrimp. It goes together very fast. After you squeeze the limes.
This is one of those recipes where I also “schmeared” the garlic after chopping it, laying the flat of the knife down on the minced garlic and smashing it while dragging the blade over it, smearing it. Just to get the juices going. The garlic juices, I mean. And, while I’m not a fan of adding sugar to something like this, there is a little bit in there, just to hasten the browning/carmelization. Boneless loin chops like I was using, can dry out too easy. Besides, the sugar helps round out the lime just a bit.
Anyway, this recipe is enough to marinate 4 boneless pork loin chops, if you throw it all in a quart-size zipper bag. Make sure the chops are all coated on all sides, then remove the air from the bag. Place in the refrigerator for a couple of hours, or overnight is good too.
I cooked these on the grill, although broiling would work as well. Give them 10 minutes or so per side, until they are brown and juices run clear. I served them with big piles of roasted vegetables.
- ¼ cup fresh lime juice
- 2 Tablespoons Olive Oil
- 1 chicken bouillon cube, or equivalent in soup base or bouillon paste
- ¾ teaspoon sugar
- 2 large garlic cloves, minced and schmeared
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 2 teaspoons chopped fresh cilantro
- Mix all ingredients together. Pour into a 1 quart zip type food baggie. Add the chops, one at a time to ensure each is completely coated with marinade before adding the next. When all the chops are completely covered, expel as much air as possible from the bag before zipping it closed. Make sure there are no leaks. Place bag with meat in the refrigerator for several hours or overnight. Grill on medium high heat, about 10 minutes per side, until chops are brown and juices run clear.