Cilantro-Jalapeno Marinated Pork Chops

We've enjoyed these pork chops twice recently.  I got the recipe from a friend and I'm so glad I did- these are just so flavorful!!  We've made them with bone-in and boneless pork chops and they're both good.

I used jalapenos instead of Serrano peppers, used a bit less oil, and thew the whole bunch of cilantro in there (instead of the half-bunch.  I just didn't want the rest of mine to go bad).

Cilantro-Jalapeno Marinated Pork Chops
adapted from Hispanic Kitchen

For Cilantro-Jalapeno Sauce:

1/2 cup(packed) cilantro stems (OR- just use the whole bunch of cilantro)
3 cloves garlic, sliced
1-3 jalapenos, sliced (remove ribs and seeds for less heat.  My marinade wasn't spicy at all)
Juice of 1 large lime
1 1/2 teaspoons oregano (I had fresh, so I used it)
1/2 teaspoon fresh cracked pepper
1/4- 1/2 cup olive oil (I added about 1/4 cup instead of the 1/2 cup)

For the chops:
6 bone-in pork chops, about 2 pounds (boneless chops also work)
Salt and pepper
Oil for grilling

1. Combine all the sauce ingredients in a food processor and blend until smooth.  Season the pork lightly with salt and pepper on both sides. Place in a dish or in a heavy plastic storage bag. Pour about 3/4 of the cilantro-jalapeno sauce over the pork chops and coat evenly. (You only need to reserve some marinade if you want to use it later on the meat or some rice... if not, you can pour it all on.) Seal or cover and marinate in refrigerator for 2 to 4 hours.

2. When ready, remove chops from refrigerator 30 to 40 minutes before cooking. Preheat gas grill (or charcoal.... or can cook on stove-top grill.) Cook for 4 minutes per side. If thicker than 1/2 an inch you may have to cook for another 2 minutes per side. The ideal internal temperature for a moist pork chop is 145ºF. Remove from heat onto plate. Cover loosely and let sit for 5 minutes. Serve with extra sauce (if you had set aside some before).

**This post and photos are property of http://dishingwithdish.blogspot.com/ **