The hardest thing about Margarita Pork Chops is remembering to thaw them out!
Ingredients (4 Servings)
- 4 County Line Meats pork loin chops, boneless or bone-in
- 1-1/2 cups bottled margarita mix
- 2 Tbsp minced garlic
- 2 tsp salt
- 1 tsp black pepper
- 1 one-gallon freezer bag, labeled "Margarita Pork Chops"
Ingredients (Make-Ahead: 3 entrees, 4-5 servings each)
- 12 County Line Meats pork loin chops, boneless or bone-in (15 chops, 5 per bag)
- 4-1/2 cups bottled margarita mix
- 6 Tbsp minced garlic
- 6 tsp salt
- 3 tsp black pepper
- 3 one-gallon freezer bags, labeled "Margarita Pork Chops"
To Prepare
- Rinse and divide the chops evenly among the freezer bags.
- Into each bag measure 1-1/2 cups margarita mix, 2 Tablespoons garlic, 2 teaspoons salt, and 1 teaspoon pepper.
- Seal and freeze.
To Cook One Entree — Outdoor
- Prepare a medium fire in a gas or charcoal grill.
- Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Baste the chops as desired, but not during the final 5 minutes of cooking. Discard remaining marinade.
To Cook One Entree — Indoor
- Arrange chops on a greased broiler pan. Broil under high heat 5 inches from the heat source, turning frequently, for 14 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160 degrees. Baste the chops as desired, but not during the final 5 minutes of cooking. Discard remaining marinade.