- 3 fresh whole jalapenos
- 1 cup fresh cilantro leaves
- 1 cup minced onions
- 2 tablespoons chopped garlic
- 6 limes, juiced
- 4 cups vegetable oil
- 16 double-cut pork loin chops
- 4 (1-gallon) resealable plastic bags
- In a food processor with a metal blade, combine the jalapenos, cilantro, onions, garlic, lime juice and vegetable oil. Process until smooth. Season with salt.
- Season each chop with salt. Place 4 chops in each bag. Pour a quarter of the marinade into each bag of chops. Refrigerate for at least 12 hours.
- Preheat the grill. Remove the chops from the bags, reserving the marinade. Allow the chops to come to room temperature. Place the chops on the grill and cook for 6 to 8 minutes on each side for medium. Baste often with the reserved marinade.
- Remove from the grill and rest for 5 minutes before serving.
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