Grilled Pork Chops Marinated in TOMA Creamy Cilantro Salsa
Grilling is one of life’s simple pleasures, like watching a sunset, or watching a Hallmark marathon of The Golden Girls (they’re both a delicious good time). This recipe can be prepared ahead of time - I’d recommend marinating the pork chops overnight, but a minimum of an hour is mandatory. I mean, it’s not really mandatory, no one is going to come and check how long the chops have been marinating in the fridge and issue you a fine if the length of marinating is considered unacceptable. It’s your house. Do what you want. I’m not the HOA.
Ingredients:
2 thick pork chops
Minimum 3 garlic cloves (go wild, go with your heart)
TOMA Creamy Cilantro Salsa
Kosher Salt
Black pepper
In a bowl or plate, generously season the pork chops in kosher salt and pepper. Crush the garlic cloves, peeled, using the flat side of the blade of the knife. You don’t have to dice or cut them, but if you want to, go ahead. Slather the pork chop in TOMA Creamy Cilantro Salsa. Make sure it’s well covered. Cover and let it sit in the fridge for a minimum of an hour. I prefer overnight.
When ready to cook, preheat your grill. 400-500 degrees. Cook the pork chops on the grill, flipping now and then to avoid getting too charred and burnt (though some char is delicious). Usually about ten minutes per side. Use a meat thermometer. Once the internal temperature of the chops reaches 150 F, the chops are done.
Remove from heat and let rest for 5 minutes before cutting. Serve with extra TOMA Creamy Cilantro Salsa.
Enjoy!
- Manolo