PREPARATION: 15 Minutes – Ready in 4 Hours 25 Minutes
· 4 pork rib chops, cut ¾ inch thick
· ¼ cup lime juice
· 1 tablespoon chili powder
· 1 tablespoon olive oil
· 2 cloves garlic, minced
· 2 teaspoons ground cumin
· 1 teaspoon ground cinnamon or 1 drop Cinnamon Loyol
· ½ teaspoon hot pepper sauce
· ¼ teaspoon salt
· Sliced mango and/or fresh chile peppers
Place chops in a resealable plastic bag set in a shallow dish.
For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops. Seal bag; turn to coat chops.
Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain chops, discarding marinade.
Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160°F), turning once. If desired, garnish with mango and/or chile peppers.
Serving size: 1 chop
Per serving: 196 calories; 9 g fat; 1 g fiber; 3 g carbohydrates; 25 g protein