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We love these grilled thick-cut porterhouse chops marinated in Portland’s delicious La Comelona Chile Negro salsa. And maybe our favorite part, the Mojito glaze, made with local honey, brushed over them as they finish cooking. Try it with Newk’s Mango Habanero hot sauce and a pinch of Jacobsen’s salt sprinkled on top.
PORK MARINADE:
2 lb pork chops, porterhouse thick cut bone in ¼ C MoC orange juice
1 T Newk’s Elderfire Mango Hot Sauce
6 oz La Comelona Chile Negro Salsa
2 T tamari
¼ C brown sugar
• Combine all and pour over pork in zip top plastic bag. Chill 4 hours or overnight.
Mojito
Glaze:
¼ C local butter
¼ C sugar
1 lime, juiced
¼ C dark rum
1 T honey local
¼ t Jacobsen’s salt
1 t fresh mint, chopped
Steps:
• Preheat grill with direct and indirect heat and cover with lid.
• Combine all glaze ingredients in sauce pan and reduce until syrupy, about 4 min. Reserve for glazing pork chops.
• Grill pork chops on hot/direct heat side of grill until marked well on both sides, about 8 min total. Transfer to indirect heat side of grill and glaze chops repeatedly, cooking covered until 140F internal temp is reached.
• Remove from grill and let rest 5 min. before slicing. Serve with limes, grilled onions, and mint. Serves: 4
Diet:
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