• put them in the crock pot and cover them with meat tenderizer. they will get so soft they will crumble easily so watch them. I always do that.
  • Chipotle-Lime Marinated Grilled Pork Chops 4 boneless or bone-in pork chops about 1-1/4 inch thick 1/4 cup vegetable oil 1 chipotle chile canned in adobe, chopped OR 1 dried chipotle chile, rehydrated* 2/3 cup lime juice 2 teaspoons oregano 1 tablespoon chopped cilantro 2 crushed garlic cloves 1/2 teaspoon salt Place chops in a large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for 4-24 hours. Remove chops from marinade (discarding marinade) and grill over medium-hot coals for a total of 12-15 minutes, turning to brown evenly. Grilled Pork Chops Marinated in Mojo 2 thick-cut pork chops, preferable bone-in, about 1 pound total 5 cloves garlic 5 tablespoons olive oil Juice of 1 juicing orange Juice of 2 limes 1/8 teaspoon cumin Salt and pepper to taste Procedure 1. In a small food processor or blender, puree the garlic, oregano, olive oil, lime juice, cumin, pinch of salt and pepper, and all but 1/4 cup of the orange juice. Adjust the seasoning if necessary, and reserve a couple tablespoons of the mojo sauce (for spreading on the chops post-cooking). 2. In a non-reactive bowl, whisk the mojo sauce with the remaining orange juice. Add the pork chops, cover with plastic, and marinate in the liquid for as long as you can bear, at least 20 minutes, even better, two hours. Turn occasionally. 3. Heat a cast iron skillet with a film of oil, or a grill pan, until very hot. Cook the chops to desired doneness, 5-7 minutes per side for medium. 4. Spoon reserved mojo over the chops and serve.
  • Pork is so abominably lean these days that it's difficult to cook it thoroughly yet maintain its natural tenderness. I get around this by brining. You can check this link: or just do a GOOGLE search for brining pork. I can vouch for the technique.
  • Kosher pork chops are the most tender.
  • According to my wife, the chef: Brown both sides first. Turn the heat down to low and place a lid on top of the skillet. Let simmer, until tender. Do Not Overcook!
  • Also, try those oven baking bags. They work really well.
  • 1. Sear each side of each chop (to lock in flavor), then cover to keep moisture inside while cooking on the stove top. 2. Remember that it still cooks even after its removed from the heat 3. Don't cut into it for a couple minutes to let juices redistribute throughout the chops 4. Also, serve it will a juicy sauce on the side When your nose tells you its ready, just take it off the heat. You can always put it back on the burner, but you can never go back in time.

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