I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review stated that they were SO sour that they were almost inedible. Again tonight I subbed thick-cut boneless pork loin chops (that were VERY lean) for the lamb, and subbed about 1/2 water for 1/2 of the required oil. What I did differently was to sub rosemary for tarragon and 2 TEASPOONS LIME juice for 2 Tbs. lemon juice. Added a healthy sprinkle of soy sauce to the mixture. Used a Zip-Lock bag to marinate the chops 2 hrs. in the fridge, and then let them come to room temp. for about 1 hr. before grilling them on high for 5 a side. Absolutely WONDERFUL this way. I could not give up on this recipe until I made it work for pork! Enjoy!!!
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I made these about 1-1/2 mo. ago, pretty much according to the recipe, and my first review...