For Pork Chop:
3/4 - 1 lb boneless pork chop, thick cut
1/2 cup of yellow onion
1/4 cup freshly-squeezed lime juice
1/4 cup seeded and chopped jalapeño peppers
2 Tablespoons extra-virgin olive oil
2 teaspoons freshly ground cumin
1 teaspoon of salt
1 teaspoon of black pepper
Water as needed
For Avocado Salsa:
1 avocado, peeled, pitted, and cut into medium cubed
1 cup cherry tomatoes (any tomato will work)
3/4 cup seeded and medium-diced cucumber
1/4 cup finely diced red onion
1/4 cup chopped cilantro
1 Tablespoon extra-virgin olive oil
1 Tablespoon freshly-squeezed lime juice
Salt & Pepper to taste
Create a marinade by combining yellow onion, lime juice, olive oil, jalapeño peppers, cumin, salt, and pepper in a blender. Blend on high until smooth. If ingredients doesn't blend properly, add water, little by little, until the marinade purées.
Put the pork and marinade in a seal-able plastic bag and marinate for at least an hour before grilling. (It's preferred that you marinate overnight.)
Grill the pork chops (about 14-20 minutes). Let stand for at least 5 minutes before cutting.
Mix the ingredients for the Avocado Salsa and place on top of the pork chops.
Tonight's special will be served with grilled watermelon slices and cucumbers.
Want a tasty taco treat instead? For $2 more, we'll shred the pork and serve it in either a toasted corn or flour tortilla.