1 tablespoon (15 ml) chipotle or plain Tabasco sauce
1/2 teaspoon (2.5 ml) salt
1/4 teaspoon (1 ml) ground cumin
1/4 teaspoon (1 ml) ground coriander seeds
Preparation
In a glass dish or in a large sealable bag, combine all the ingredients. Add the meat and coat thoroughly. Cover the dish or seal the bag. Refrigerate for 8 hours or overnight.
Preheat the grill, setting the burners on high. Oil the grate.
Grill the chops on each side until the desired doneness.
Serve with cauliflower en papillote and garnish with sour cream.
Description
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