3 pork chops, flattened to about 1 inch thick
1/4 cup tequila
1/4 cup lime juice (about 2 limes' worth)
Juice of 1 orange
1/2 t. salt
1/2 t. pepper
1 T. your favorite spice rub (mine was leftover from this recipe)
2 chipotles in adobo (adjust to your tastes), minced
1 T. honey
Instructions:
Mix together marinade spices in a large bowl or ziploc bag. Add pork chops, coat, and allow to sit for 8 hours or more, shaking up the marinade/chops a couple of times to evenly distribute again.
Heat a grill over high heat. Add pork chops and sear (for those perfect grill marks!) for 6 minutes. Turn down the heat to medium and continue cooking for another 6-15 minutes (depending on how thick your chops are, mine took FOREVER) until almost done throughout.
Allow to rest for 10 minutes, tented with foil.
Serve hot with your choice of sauce (I used salsa verde and Sriracha!) and enjoy!
The recipe for the quinoa salad can be found here. I follow it exactly, no changes except perhaps adding a few more veggies! Very versatile and refreshing.
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