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Grilled Pork Cutlets with Cilantro and Lime

From

August/September 2007

Grilled Pork Cutlets with Cilantro and Lime

Although they are the same size as chicken cutlets, pork cutlets are not as tender. This didn’t deter us from setting out to create a grilled pork cutlets recipe that kept the meat moist and tender. While developing our Grilled Pork Cutlets with Cilantro and Lime recipe, we found that cutlets made from pounding pork chops to a uniform thickness cooked up much more consistently that prepackaged cutlets. Grilling one side of the cutlets over medium-high heat, then finishing them for 30 seconds on the other side gave the meat a chance to brown and allowed them to develop a nice char. Balsamic vinegar, olive oil, garlic, and cilantro form the base of our recipe’s marinade, and a last-minute addition of brown sugar softened the acidity of the vinegar and helped produce caramelization on the cutlets.

Serves 4 to 6

Boneless pork chops are typically lean; trim any excess fat as necessary. Marinting for more than 2 hours will make the chops rubbery.

Ingredients

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