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Score big with pork, your new game-day MVP



Published: Wed, August 14, 2013 @ 12:00 a.m.

Family Features

Football season is around the corner, and that can only mean one thing — it’s time to tailgate. With competition on the field heating up, you’ve probably already chosen your favorite team. When it comes to deciding what to eat at your tailgate before kick-off, there are plenty of meats to choose from — and this year, the clear MVP is pork.

No matter what team you’re rooting for, the secret to tackling your next tailgate is serving a meal that’s tasty, filling and easy to cook. With pork as the game day all-star, you won’t have to spend time stressing at the meat case or over the grill about what to serve or how to cook it:

Newly released pork cut names and labels now reflect the names of familiar cuts of steak and they include cooking recommendations to make sure the pork is as juicy, flavorful and tender as possible.

With cuts like the New York Pork Chop and Ribeye Pork Chop that can be incorporated into plenty of great-tasting recipes — like kabobs, sliders and sandwiches — you can’t go wrong.

Grilling pork on game day is easier than you think. For a recipe like Cuban Pork Adobo Chops, you can marinate the chops in advance for two to four hours. Once you’re ready to fire up the grill, they just require about 10 minutes of cooking time. This bold, flavorful and satisfying main dish will ensure you won’t be distracted by your hunger when the cheering to win is on.

Keep your chops juicy and tender by grilling them like your favorite steak to an internal temperature between 145 degrees Fahrenheit for medium rare and 160 degrees Fahrenheit for medium, followed by a 3-minute rest.

Cuban Pork Adobo Chops

Serves 6

6 New York (top loin) pork chops, 3/4-inch thick

1 cup lime juice

4 cloves garlic, minced

11/2 teaspoon ground cumin

3/4 - 1teaspoon salt

1/4 teaspoon black pepper

Olive oil, for grill grate

Prep time: 10 minutes

Cook time: 10 minutes

In a small bowl, whisk together lime juice, garlic, cumin, salt, and pepper; transfer to self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

Prepare medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.

Remove chops from marinade (do not pat dry), discarding marinade from bag. Grill chops directly over heat, turning once, until internal temperature of pork on thermometer reads between 145 degrees. (medium rare) and 160 degrees (medium), followed by a 3-minute rest, about 8 to 11 minutes.


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