The sauce for this pork chop was inspired by the colors of the Mexican flag. It has the red and the green from the peppers. The white comes from the onions and the coconut milk. The prickly pear has been added for its flavor and its significance. On the flag it is on the coat of arms that signifies where the Aztec Gods told their people to build their city, which is now known as Mexico City. The legend is that the Gods told the Aztecs to build where they would see an Eagle eating a serpent on a cactus. The cactus happened to be a prickly pear cactus and that is where they build Tenotichtlan as the story goes. This chop goes really well with Mexican Flag Inspired Rice.
2 thick cut pork chops
Juice of one lime
A sprinkle of red pepper flakes – about a ½ teaspoon, more if you like spice
A sprinkle of kosher salt – about a ½ teaspoon
2 tablespoons of vegetable oil
1 small yellow onion diced
Half of a red bell pepper diced
1 poblano pepper diced, seeds and stems removed
1 prickly pear, peeled, blended and strained to remove seeds see our technique
How to Peel a Prickly Pear if needed
1 -14 oz. can of lite coconut milk
1 teaspoon of kosher salt
1 – 2 green onions thinly sliced
Lime wedges or slices
In a large Ziplock bag or shallow dish combine all marinade ingredients and add pork chops. Place in fridge and marinate for at least on hour.
Peel prickly pear using our How to Peel a Prickly Pear, place pear in a blender and blend until smooth. Strain to remove any of the seeds, and set aside.
Heat vegetable oil in a medium sized skillet over medium high heat. Add diced onion and both peppers and sauté until tender and slightly browned. Add prickly pear juice, coconut milk and salt. Over medium heat bring to a slight boil. Reduce heat to low and simmer until ready to serve over the pork chop.
Preheat grill to medium high heat. Grill pork chop on first side for three minutes, then turn chop from the 12 O’clock position to the 9 O’clock position. Cover and cook for an additional 3 minutes. This is to create nice grill marks and is optional. If not wanting to create grill marks cook each side for a total of 6 minutes per side. Flip and repeat same technique on second side. Keep in mind cooking times will vary depending on the size of your chop and your grill. Remove and serve with sauce and top with thinly sliced green onions. Serve lime wedges on the side for squeezing over chop for an additional refreshing flavor.
Try Terra Andina Chardonnay (Chili), Morandé Reserva Chardonnay (Chili), El Conde Gran Reserva Estate Bottled Chardonnay (Chile), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili), a Prickly Pear Margarita, Guava Margarita, Island Margarita, Modelo especial, Dos Equies, or a Corona with a wedge of lime.