Last night’s beer brewing session went like a bad first date- there was a bunch of sticky fumbling and a couple of first degree burns. The indescribable carnage has me thinking that the stove and I could use some time apart, hence the grilling recipe. Paper thin pork chops are a rare find, but well worth the search.
1 C chopped jalapeno peppers
5 limes, sliced
1 T sugar
1 T chili powder
2 lb. ultra-thin pork chops
- Place ingredients in a large casserole.
- If you are a masochist with few small cuts on your hands, here is the part you are going to dig- Manually mix the ingredients, occasionally, over a period of 1-2 hours. (Yeah, there is nothing like lime and jalapeno in a (clean) open wound.
- Grill the chops over medium heat.
Today marks my first experience with a “dry” marinade. Frequent mixing left the meat flavorful and left me washing my hands with remarkable frequency. The chops, as stated, were full of flavor- mostly lime flavor. Inexplicably, much of the jalapeno/chili flavor was conspicuously understated. Perhaps a finer dice on the jalapeno may have helped. Nonetheless, the Skinny Chops scored well with the ITP and were, thusly, a rousing success.