6 chops(I prefer boneless)
Zest from 1 small lime
Juice from 2 small limes(about 1/4 cup)
Zest from 1/2 medium lemon
Juice from 1 medium lemon(about 1/2 cup)
1 TB ground cumin
1/2 TB chili powder
1/2 TB garlic powder
1/2 tsp onion powder
salt and pepper to taste
Got a new attachment for my kitchenaind!! ----------->
Zesting tip: peel with a potato peeler and chop in a coffee grinder!
In a slow cooker place the chops
In a bowl combine the marinade ingredients and mix well, set aside 2 TB marinade.
Pour remaining marinade over chops, set to low and cook 6-8 hours (time depends on the thickness of your chops so check as needed for a temp of 165)
Cilantro Sauce:
2 TB cornstarch
2 TB reserved marinade
1 cup milk
2 tsp chicken bullion granules
1 cup loosely packed cilantro leaves
salt and pepper to taste
When the chops are done or nearing done set them to warm and start the sauce:
In a blender combine all ingredients except cornstarch and blend until rather smooth. Add in cornstarch and blend a few more seconds to combine
Pour milk mixture into sauce pan and heat over medium heat
Whisking and cook until thickened.
Salt and Pepper to taste
Place chops on a plate and top with Sauce
No comments:
Post a Comment