OR 1 Mazola® Sobrecitos™ Chicken Flavor Bouillon Packets
1tablespoonMazola® Corn Oil
4center-cut loin pork chops4 ounces each, boneless and butterflied
Instructions
Preheat grill to medium.
Grill pineapple wedges on oiled grates 2 to 3 minutes per side or until grill marks appear. Remove from grill, cover with foil and cool five minutes. Chop wedges into 1/4-inch sized pieces and place in mixing bowl. Add onion, jalapenos, cilantro and salt; stir to combine. Place salsa in refrigerator until ready to serve.
Remove stems and seeds from dried chiles and break apart. Heat water to boiling; add chiles and cook for 3 to 5 minutes or until softened. Drain chiles, reserving 2 tablespoons of the cooking liquid. Combine the reserved liquid, chiles, lime juice, garlic, cumin, brown sugar, bouillon and oil in blender or food processor. Puree marinade until smooth.
Place pork chops and marinade into resealable plastic bag. Marinate for 15 minutes or in refrigerator overnight.
Remove pork chops from marinade; discard marinade. Grill pork chops on oiled grill grates 4 to 5 minutes per side or until an internal temperature reaches a minimum of 150°F. Remove from grill; tent with foil five minutes to retain juices. Divide salsa evenly between pork chops. Serve immediately
Notes
Did you know you can freeze meat in marinade? Simply place meat and marinade in a zipper freezer bag and marinate for a few hours in the refrigerator. Place bag in the freezer. Keep for up to three months, thaw in the refrigerator before cooking.