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.)
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.