Mojito Pork Chops
by Julie Van Rosendaal
1 tbsp (15 mL) grated orange rind
2 tsp (10 mL) grated lime rind
3 tbsp (45 mL) orange juice
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) Tequila (optional)
2 tbsp (30 mL) chopped fresh mint
2 cloves garlic, minced
1/2 tsp (2 mL) ground cumin
2 Packages (6 chops) Maple Leaf Prime pork boneless centre cut chops
Stir together orange and lime rind and juice, oil, tequila if using, mint, garlic and cumin. Set aside 1/4 cup (50 mL) marinade in a small bowl for basting. Add remaining marinade to pork chops and turn to coat. Cover and refrigerate for at least 1 hour or for up to 4 hours.
Preheat grill to medium high heat. Grill chops basting with reserved marinade and turning once for about 10 to 15 minutes or until the internal temperature reaches 160˚F (70˚C). Allow meat to rest for 2 minutes before serving.