Cuban Pork Adobo Chops

1. 1

   In a small bowl whisk together lime juice, garlic, cumin, salt, and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

2. 2

   Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.

3. 3

   Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.

* Per serving · 4 servings · Values may vary.