Several weeks ago we bought some beautiful pork chops at the store. I think we may have even had a coupon which made their price very reasonable. As we were buying them, Javier and I were pondering how to cook another Mexican meal with pork chops. Yes, there's always the grill, but it is the middle of February. We'd already experimented with different sauces on chicken, lamb chops and steaks, so we'd have to think hard before putting these chops on our blog.
One of the seasonings we were given for Christmas is one that is just for marinating meat. You add it to 1/2 cup of orange juice - period - and then marinate your chops, chicken and/or steaks before grilling them. Yes, the weather was up in the 50s yesterday, so we decided it was safe to plan a grilled meal.
I found some leftover frijoles charros in the freezer and defrosted them before reheating them to serve on the side. Javier made some amazing guacamole to go with the chuletas y frijoles, too. I say amazing because the avocados were so buttery-smooth that the guacamole came out with a silky texture.
Well, the chuletas were thick (gruesas), so as the outside began to char, we waited and waited for the inside to cook to a desired temperature. When they were finally done, they looked a little crispy on the outside, and the grilling time had obliterated most of the spicy orange marinade. Don't get me wrong...the chuletas were good and they remained juicy, but we could barely taste the marinade. The frijoles charros y el guacamole had more pizazz.
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