Havana Grilled Pork Chops

By lakecar

Ingredients

• For Citrus Cilantro Vinaigrette:
• 4 pork chops (6-8 ounces each)
• 1/2 cup orange juice
• 2 limes, juiced
• 2 Tablespoons canola oil
• 1 Tablespoon white wine vinegar
• 3 garlic cloves, peeled and sliced
• 2 Tablespoons cilantro, minced
• 1/2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• heavy pinch salt and pepper
• 1 Tablespoons olive oil
• 1 Tablespoon white wine vinegar
• 1 teaspoon yellow mustard
• 2 Tablespoons orange juice
• 1/2 lime, juiced
• 1 Tablespoons cilantro, minced
• 1/2 teaspoon dried oregano
• pinch salt and pepper

Details

Servings 4
Adapted from thefoodgrind.com

Preparation

Step 1

In large bowl, mix all ingredients except pork. Completely submerge pork chops in marinade, cover bowl, and refrigerate. Marinade the pork chops for about 1 hour, and at a maximum 2 hours.

Meanwhile, whisk together all Citrus Cilantro Vinaigrette ingredients in small bowl, cover, and set aside.

Prepare a charcoal grill, and light coals. When coals are ashy and grill is hot, place pork chops directly over coals to mark the chops. Grill for 3-4 minutes per side, and then move to less direct heat, and grill an additional 6-8 minutes per side until chops reach an internal temperature of 145 degrees, measured by a meat thermometer.

Remove pork from grill, and cover with foil and let rest for 5 minutes. Dress the pork chops with Citrus Cilantro Vinaigrette and serve with rice and beans.