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Chuleta Update

sprintersprinter Posts: 1,188
edited November -1 in EggHead Forum
Hey all,[p]Last night saw the egg cooking those thin cut pork chops and it turned out to be a winner. The chops were at a maximum 1/4 inch, very thin. The basic paste for the chops was minced garlic, olive oil, lime juice, diced hot peppers, paprika, salt and pepper, and cilantro. It really had a nice flavor to it. This was rubbed onto the chops and marinated for about an hour. It also had a salsa with it that was diced tomato, cumin seed, diced red onion, red wine vinegar, and olive oil. This was mixed to make a salsa and served on top of the chops.[p]The egg was brought to about 500 degrees and the chops were added. About 3 minutes a side direct and remove them. Thats it. Easy shmeezy.[p]This was a GREAT recipe, the chops had a nice kick to them and the salsa was a great accompanyment and the flavors really melded nicely. Pretty good idea for those occasional thin cut chops that nobody ever seems to know how to cook.[p]Troy

Comments

  • PainterPainter Posts: 464
    sprinter, Thanks for the update. Many times the grocer has thin chops and I guess its all the ounces a guy needs for one meal. Don't need to overstuff oneself to feel full if you let your brain catch up to your stomach. Simple but good sounding recipe.
    Painter

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