![]() I aim for about ¾ cup of juice, and I don't worry too much about proportions. On photo day, I chose ruby red grapefruit, orange, and lemon for the marinade, and served the plated dish with lime wedges. While I cannot get sour oranges, citrus is abundant in McAllen. ![]() This heart-healthy main dish has 3 components: The Citrus Marinade Making Citrus-Marinated Pork Chops with Hatch Chile ![]() Everything goes on the grill: marinated pork chops, sweet corn, Hatch chile, sweet onion, sweet potato wedges, and sweet red pepper. Grill the marinated pork chops alongside sweet peppers, Hatch chiles, and sweet onions while reducing the marinade to sauce the veggies. The Yucatán peninsula is known for citrus infused dishes - cochinita pibil (pork cooked in achiote and sour orange), sopa de lima (lime soup), ceviche - and for the healthy eater, the region has so much to offer. Even though I live on the border, I have never seen a sour orange in our markets. When I think of citrus and Mexican cooking, I think of sour orange (also found in our beloved Peru). You'll love the vibrant Mexican flavors and the healthy ingredients make it guilt-free! Citrus and Mexican Cooking With the exception of reducing the marinade to toss with the grilled veggies, this meal happens on the grill. It's still summer!!! McAllen has had a LONG string of 100°+ days, and while it's a little hot to be outside tending the grill, it still beats heating up the kitchen. Citrus-Marinated Pork Chops with Hatch Chile is bursting with south-of-the-border flavor, and comes together mostly on the grill leaving your kitchen nice and cool! AND it's the last Tuesday of August, and time for Progressive Eats - a virtual progressive dinner with a few of my food blogger pals!
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