Cilantro-Lime Pork Chops

Juice of one large lime

zest from one lime

1 teaspoon ground cumin

1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne

1/2 teaspoon garlic powder

1 teaspoon salt

1 serrano pepper, seeded and minced

     (spilt in 1/2)

4 large bone-in pork chops
         (1 in thick)
1 1/2 teaspoons cornstarch
3/4 cup chicken stock
1/3 cup orange juice
2 tablespoons agave nectar
1/4 cup minced fresh cilantro

In a small bowl, combine the first six ingredients as well as half the serrano pepper. Set aside 1 tablespoon of marinade.  Pour remaining marinade into a large resealable plastic bag.  Pat each side of the pork chops with a paper towel.  Salt and pepper the chops then add the pork chops to the bag.  Seal the bag, turn to coat and put bag in a bowl to prevent spillage.  Refrigerate for 2 hours. 

In a stockpot add the marinade, stock, orange juice, honey and extra serrano pepper in a small stockpot. Bring to a boil; cook and stir for 15 minutes or until thickened. Stir in cilantro.


Heat coals to medium-high heat on a grill. 

Drain and discard the marinade from the pork.  Grill on each side for about 8 minutes per side or until a meat thermometer reads 160 degrees. 

Serve the sauce over the pork chops.