Mojito Night Porkchops & Salad

Mojito Porkchops & Salad

(No Pictures sorry)

I don't know about anyone else, but I love to try new meals, new food and new flavors to play with. Since its mid-Winter and I needed a boost of hope for Summer to come quickly for my friend's birthday I decided the them was Mojitos & Lime. So what I came up with was a maranade for porkchops and a lime salad dressing.

Mojito Porkchops
8 piece pkg Porkchops
1 lime
2 pkc Mojito Lime Grill Mates seasoning
Extra Virgin Olive Oil
Mint leaves
1 fl. ounce Barcardi White Rum (unflavored)

Instructions
The night before what I suggest doing is mix up one of the packages of grill mate seasoning, I substituted the vinegar and water for actual rum. Mix the seasoning package up, add to porkchops and cover tightly and put back in fridge until dinner time next day. Make sure to randomly turn and base the porkchops during the day to coat well.

The next day place porkchops in little tin foil packages, (two to a package)mix second package of grill mates up to coat and wet the porkchops a little in the packages. Add ripped mint leaves and a piece of lime to each chop, tightly seal and bake in the over for about 25 minutes, open packages turn porkchopes add just a little more sauce seal and finish baking about 25-35minutes.

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Lime & Rum Salad Dressing
3 limes
1 tsp minced garlic
1/4 cup EVOO
1/2 cup White Wine Vinegar
1 tsp kosher salt
1 tsp black pepper
1/4 cup minced mint leaves

Instructions
Dice/mince up the mint leaves from the stems, juice the 3 limes, mix together, add the salt, pepper, garlic evoo and vinegar. Mix well and chill about 1 hr prior to use to keep it from thickening.

Optional-
Add a hint of red pepper flakes and serve over a spring mix salad greens, 1 chopped up mojito porkchop and enjoy.