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Monday, May 5, 2014

Lime Marinated Pork

Today, May 5, is celebrated as Cinco de Mayo. It is not, as often assumed, the day of Mexico's independence celebrations, which are held on September 16. It's the anniversary celebrating Mexican forces victory over French forces on May 5, 1862 in the fight for independence at the Battle of Puebla during the Franco-Mexican War. Less than 5,000 Mexican fighters battled 4 hours against 6,000 professional French soldiers. 

While it is a manor holiday in Mexico, it has become a celebration of Mexican culture and heritage in the U.S. where celebrations include parades, performances and food.

Cooking is a favorite activity at the Frog & PenguINN (as many well know). Any celebration with food is OK with us. This lime-garlic pork marinade was perfect for pork chops bought last week. It would probably work well with chicken, but that's another dinner.

The lime zest gives the chops an extra zing. You can adjust the seasonings to your taste buds. Cook the chops in the broiler or on the grill. (The photo below was taken before all the ingredients were gathered— but everything listed below was included.)


Garlic-Lime Marinade  
  • 4 (6 oz. each) boneless pork chops OR 2 larger center cut chops
  • 4 garlic cloves, crushed
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp dried cilantro 
  • 1 tsp chili powder
  • 1 tsp paprika
  • lime zest
  • 1/2 lime, juice 
  • salt and fresh pepper
Trim pork of excess fat. Season pork with garlic, cumin, coriander, cilantro, chili powder, paprika, salt and pepper. 

Add lime zest and squeeze lime juice on top of chops, then refrigerate and marinate for up to 30 minutes, longer is OK as well.

Line broiler pan with foil as it makes clean SO easy. Place pork chops on broiler pan and broil each side 4-5 minutes or until browned. Time depends on chop thickness.


Serve with rice seasoned with cilantro and/or a salad or other vegetables. We served these with black bean salad and a side salad. Handily, this salad recipe (on a can of Bush's Reduced Sodium Black Beans) used many of the ingredients as for the marinade.

Black Bean Salad

  • 1 can black beans, drained 
  • 1 green bell pepper diced *
  • 1/2 C red onion, diced
  • 1 garlic glove, minced
  • 1 tsp dried cilantro
  • 1/4 C olive oil
  • 4-5 TBSP red wine vinegar
  • 1 tsp lime juice

* Substituted 2 stalks of chopped celery as we were out of green pepper, YIKES.

Serve black bean salad on top of the salad greens OR separately as a side dish and expect leftovers. 

9 comments:

Daisy said...

That sounds really good! Happy Cinco de Mayo!

DeniseinVA said...

Now that sounds scrumdidleeumtious! And a history lesson too :)

Out on the prairie said...

Very nice, I toast my cumin in olive oil to get a full flavor

Sandra said...

no cooking here but i would be glad to eat this any time anywhere, even on a non cinco day

Montanagirl said...

Oh so yummy - we really like pork chops.

Lois Evensen said...

We like pork, too, but not the Mexican twist to the flavors.

William Kendall said...

My mother occasionally cooked pork chops in a similar fashion. Looks good!

Rebecca said...

That looks good. I prefer celery to green peppers so that would suit me just fine.

gigihawaii said...

Sounds and looks delicious!

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