Anonymous Fri Oct 07 11:34:35 2005

4 pork loin or rib chops,

about 3/4 inch thick (about

1-1/4 pounds)

1 tablespoon olive or vegetable oil

1 tablespoon lime juice

1/2 teaspoon chile powder

1 clove garlic, crushed

Salt and pepper

Cilantro-Mint Salsa

CILANTRO-MINT SALSA

1 cup chopped seeded tomato (about

1 large)

1 tablespoon chopped fresh cilantro

leaves

1 tablespoon chopped fresh or

1 teaspoon dried mint leaves

1 tablespoon chopped onion

1/2 teaspoon lime juice

1 jalapeno chile, seeded and finely

chopped

To grill pork chops, cover and grill them 5 to 6 inches from medium coals for 25 to 35 minutes, turning 3 or 4 times until done. Although fresh herbs have more flavor, dried herbs are an acceptable substitute here. However, cilantro (the leaves of fresh coriander, also known as Chinese parsley), is an exception. The dried version is lacking in that fresh bite that only fresh cilantro can add to a dish, so we cannot recommend using dried cilantro in this dish, or any other.

Trim fat from pork chops. Place pork in glass or plastic dish. Mix oil, lime juice, chile powder and garlic; rub into both sides of pork, using back of spoon. Cover and refrigerate at least 1 hour but no longer than 24 hours. Prepare Cilantro-Mint Salsa.

Set oven control to broil. Sprinkle pork with salt and pepper. Place pork on rack in broiler pan. Broil with tops 3 to 5 inches from heat 8 to 11 minutes, turning once, for medium doneness (160 degrees). Serve with salsa. 4 servings

CILANTRO-MINT SALSA

Mix all ingredients in glass or plastic bowl. Cover and let stand at least 1 hour before serving.