Marinated Cutlets With Coriander Sauce

Mexican adobado is a spicy marinade used on meats and poultry before grilling. These thin pork chops cook over a hot grill in a minute, so tend them carefully. The fresh onion, cilantro, and lime salsa provide a crunchy and refreshing counterpoint to the spicy pork. Serve with rice, beans, and fresh fruit salad for a complete meal.

Ingredients

For the Marinade:

• 4 Anaheim chiles (dried)
• 4 arbol chiles (dried)
• 2 teaspoons cumin seed
• 1 clove garlic (crushed)
• 1 jalapeno chile (stemmed, seeded, and chopped)
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 1 1/2 teaspoons salt

For the Pork Chops:

• 8 bone-in ribeye (rib) pork chops (1/4-inch thick)

For the Relish:

• 1 1/2 cups white onion (minced)
• 1 tablespoon serrano chile (minced)
• 1/2 cup fresh cilantro (coarsely chopped)
• 1/4 teaspoon salt
• 3 tablespoons lime juice
• 1 tablespoon olive oil

Directions

Prepare the Marinade:

1. Soften the Chiles:
   Remove the stems from all dried chiles (Anaheim and arbol), shake out the seeds, and discard them. Place the chiles in a small saucepan with water just to cover. Bring to a boil, remove from heat, and let stand for 20 minutes to soften. Drain.
2. Toast the Cumin:
   In a small skillet, toast the cumin seed over medium heat until lightly browned and fragrant, about 2-3 minutes.
3. Blend the Marinade:
   Place softened chiles, toasted cumin seed, garlic, jalapeno, red wine vinegar, 1/2 cup olive oil, and 1 1/2 teaspoons salt in a blender. Puree until the mixture is thick and smooth.

Marinate the Pork Chops:

1. Marinate:
   Place pork chops in a shallow pan and pour the marinade over them. Ensure all chops are evenly coated. Cover and refrigerate for at least one hour or overnight for deeper flavor penetration.

Prepare the Grill:

1. Preheat:
   Prepare a fire in the grill or preheat the broiler. Make sure the grill grates are clean and well-oiled to prevent sticking.

Make the Relish:

1. Combine Ingredients:
   Combine the minced white onion, serrano chile, chopped cilantro, 1/4 teaspoon salt, lime juice, and 1 tablespoon olive oil in a small bowl. Mix well and set aside until ready to serve. This relish adds a bright, fresh contrast to the smoky and spicy pork chops.

Grill the Pork Chops:

1. Grill:
   Grill the chops directly over high heat or broil them, turning once until they are nicely browned on both sides and cooked through, about 2 minutes per side. Watch closely as these thin chops cook very quickly.

Serve:

1. Plate and Garnish:
   Arrange the grilled pork chops on a serving platter. Garnish with some of the fresh onion and coriander relish. Serve the remaining relish on the side. This dish pairs wonderfully with rice, beans, and a fresh fruit salad to balance the pork's spiciness.

Tips for Success

• Marinating Time: The longer you marinate the pork chops, the more flavorful they will be. Overnight marinating is ideal.
• Grill Temperature: Ensure your grill is very hot before cooking the chops to achieve a nice sear and prevent them from drying out.
• Relish Preparation: The relish can be made ahead of time and refrigerated. Just bring it to room temperature before serving for the best flavor.
• Serving Suggestions: For a more substantial meal, serve with warm tortillas and a side of guacamole or a mixed green salad.

This Marinated Cutlets With Fresh Onion And Coriander Sauce recipe offers a flavorful and refreshing take on grilled pork chops. The spicy marinade and zesty relish create a vibrant and satisfying dish perfect for any occasion. Enjoy!