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6 pork loin chops (3/4 in. thick)
1 cup agave
1 cup lime juice
4 jalapeño peppers, seeded and chopped
4 cloves garlic, minced
2 tablespoons ground cumin
3 cans (3 oz. each) orange juice concentrate, thawed
2 tablespoons grated orange peel
1/4 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1/2 cup macadamia nuts or pecans, chopped and toasted
Place pork chops in a plastic resealable bag. In a bowl, combine agave and next 8 ingredients. Set aside 1/3 cup marinade for basting, cover and refrigerate.
Add remaining marinade to chops, cover, seal bag, chill for 1 hour. Drain. Grill chops, covered with grill lid over medium heat (350° - 400°F) for 15-20 minutes, until meat thermometer reads 160°F and juices run clear. Turn once. Carefully brush chops occasionally with 1/3 cup reserved marinade. Serve.
1 cup agave
1 cup lime juice
4 jalapeño peppers, seeded and chopped
4 cloves garlic, minced
2 tablespoons ground cumin
3 cans (3 oz. each) orange juice concentrate, thawed
2 tablespoons grated orange peel
1/4 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1/2 cup macadamia nuts or pecans, chopped and toasted
Place pork chops in a plastic resealable bag. In a bowl, combine agave and next 8 ingredients. Set aside 1/3 cup marinade for basting, cover and refrigerate.
Add remaining marinade to chops, cover, seal bag, chill for 1 hour. Drain. Grill chops, covered with grill lid over medium heat (350° - 400°F) for 15-20 minutes, until meat thermometer reads 160°F and juices run clear. Turn once. Carefully brush chops occasionally with 1/3 cup reserved marinade. Serve.
