Ingredients:
1 tablespoon ground New Mexico chile pepper or chili powder
1 1/2 teaspoons salt
1 teaspoon brown sugar
1 teaspoon unsweetened cocoa powder
1/4 teaspoon cayenne pepper
4 bone-in pork loin chops, about 1 inch thick
6 – 7 small zucchini, sliced lengthwise 1/4” thick
1 tablespoon olive oil
1 teaspoon dried Mexican oregano, crushed
1/4 teaspoon ground black pepper
1/2 cup crumbled queso fresco
1/4 cup snipped fresh cilantro
1/4 cup finely chopped red onion
Garnish: Lime wedges
Directions:
In a small bowl combine the ground chile pepper, 1 teaspoon of the salt, brown sugar, cocoa powder, and cayenne pepper. Rub onto all sides of the chops. Toss zucchini with olive oil to lightly coat. Season with the remaining 1/2 teaspoon salt, the dried oregano, and black pepper.
For a charcoal or gas grill, grill the chops on the greased rack of a covered grill directly over medium heat for 11 to 13 minutes (150°F), turning once. Add the zucchini the last 4 minutes of grilling or until crisp tender, turning once. (No longer outdoor grilling season, no problem just use your stove top grill same directions on medium heat.)
Arrange zucchini and chops on serving plates. Top with queso fresco, cilantro, and red onion. Garnish with lime wedges. Yum Yum!

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