Reviewed: Jan. 20, 2009

This was so good! A huge change from the usual pork chops & gravy. A total keeper. Used Frank's red hot chili and lime in sauce and crushed the garlic instead of mincing. Served with Mexican rice and fresh veggies

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

My family, my husbands family and my friends all love it. I have passed this recipe on for my friends to try with their husbands and everyone loves it. My husband requests this everyday until I make it. It is delicious and tastes like restaurant quality food. I've altered the recipe a few times by seasoning the meat with adobo and a little sazon but it tastes perfect without it so I'm gonna stick to the original.

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ILaura

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Reviewed: Nov. 23, 2008

Yummy! This was delish! I used a pork loin, marinated in the ingredients for about an hour, put in a glass dish (with the marinade), baked at 400 for 15 minutes, basted, turned the oven down to 300 and baked for thirty more. Love that I found a new marinade for a pork loin that doesn't involve the herbs (i.e. rosemary, sage, etc). Not that those are bad, just wanted something different! Thanks for this great recipe.

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Aug. 2, 2008

This was really good except I think the cilantro can be cut back some. Definitely make sure you save some marinade for after the pork chops are done. I used the George Foreman grill and these took 7 minutes and came out nice and tender.

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My soul cleaveth unto the dust

Cooking Level: Intermediate

Home Town: Berwyn, Illinois, USA

Living In: Vernon Hills, Illinois, USA

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Reviewed: May 12, 2008

These are Fabulous! My family really does not like pork chops because of how dry they usually. These are far from dry. The flavor is amazing. I did leave out the pepper sauce and the salsa, I added more chopped garlic, cliantro and green onions and tons of fresh squeezed lime juice and zest. I did refrigerate for about 15 hours...the Italian dressing gave it an additional zing of flavor. I BBQ the pork chops and continued to drizzle the pork chops with the remaining marinade as they cooked. They were a huge hit. This will be the only pork chop recipe I use.

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happygirl1305

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Reviewed: Mar. 10, 2008

Very good recipe. Did not have fresh cilantro or parsley so I used dried parsley and did not have a lime so used extra lime juice instead. Made on a weekend so we could rotate the marinating bag every hour or so. Will definitely make again, usually have most or all of these ingredients on hand and live in a climate where we can grill almost year round.

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A.B. Sitzman

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 8, 2008

Very, very good. I did not have cilantro and I'm sure it would have been even better with it. Definintely something I'll make on a regular basis.

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Feb. 22, 2008

This turned out well. I marinated for about 20 hours total, and found that it tastes almost spot on to Trader Joe's Mojito marinade! Since I no longer live close to a Trader Joe's and have really been missing that marinade I have a feeling I'll be making this often. Thanks!

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SemantiTheft

Cooking Level: Expert

Home Town: North Baltimore, Ohio, USA

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Reviewed: Nov. 7, 2007

My boyfriend loves this recipe. I however was surprised at the amount of spicy ingredients- somehting I don't like so much. Garlic and lime I love every day of teh week, but the salsa... Not so much. Chops do turn out juicy everytime though!

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Meryn

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Reviewed: Oct. 3, 2007

I tried this recipe tonight and it was delicious!! I suggest doubling the sauce so you can add it to the tops of the cooked pork. This recipe is definitely a keeper if you enjoy pork!

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Lori

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Reviewed: Aug. 27, 2007

I made this with pork chops first, and loved the marinade, then with chicken the next time and liked it better. Really tasty. My husband specifically asked for this marinade for dinner. SO easy to make.

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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Jul. 27, 2007

Wow, how nice to find a pork chop recipe that doesn't require cream of mushroom soup or fruit. I didn't have time to marinate, so I poured the mixture over the pork chops and baked at 350 for an hour. They were superb! I also did not have a lime, so substituted lemon juice and did not have any peel. I will certainly use this recipe a lot.

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Sheila

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Reviewed: Jul. 10, 2007

YUMMIE. I used some salsa my husband had made (spicy) but it didn't show through a lot in the sauce. I used extra hot pepper sauce. I would suggest that if anyone likes it spicy to add some extra hot pepper sauce while cooking.

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CAFERREN

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Reviewed: Jun. 1, 2007

i didn't have any hot pepper sauce, but the pork chops were still great. it's a really nice variation from more traditional pork chop recipes

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missbrain

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Reviewed: May 22, 2007

These were so easy to prepare and smelled delicious. I did have to cook them for about 15 minutes more because they were still pink inside after 14 minutes. Very good though!

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