I know it’s back-to-school time already, but it’s still perfect weather for grilling. Speaking of weather, I hope you had some clear skies for viewing the solar eclipse last week! It was cloudy here in Iowa, but luckily I was able to join my aunt and uncle in a drive down to Missouri to be in the path of totality. They drove all the way down from Minnesota where they spend their summers to witness the event.
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| My Uncle David’s photo of the eclipse and me in my eclipse glasses. |
Initially I was indifferent to the solar eclipse. Sure, it would be cool to see, but I didn’t know if I wanted to spend all day in the car just to see it. Eventually I decided, “why not?” I am so glad I decided to go because it was spectacular! We had a general idea of where we were going and we ended up in Mexico, Missouri. We found a city park where a large crowd had gathered with a DJ and music. We set up our lawn chairs, munched on snacks and waited while watching (with our glasses on of course!) the bite out of the cookie get bigger and bigger.
As it got closer to totality, the clouds became heavier and we feared we wouldn’t be able to see it. Luckily the clouds thinned out enough that we had a wonderful view. An eerie darkness descended with a 360 degree sunset, a pink and purple sky behind fluffy white clouds. The atmosphere felt so different as the cicadas began their nighttime chorus. It was surreal. The best part was seeing it with other people who were as equally enthused. Applause and cheers rang out through the park when the moon finally positioned directly in front of the sun. We were all amazed by what we had just experienced together.
There will be another total eclipse in 2024, just seven years away. If you missed out on this year’s, I highly recommend checking out the next one! So, back to today’s recipe: This pork chop recipe is adapted from Genius Kitchen. I recognized this as a perfect recipe to adapt for the low-FODMAP diet. The original recipe serves only two, but I found there to be plenty of marinade for three to four pork chops. Some garlic-infused oil replaced the garlic and then I added some salt. The chops came out so juicy and flavorful, I just had to share the recipe with you, my readers. I hope you enjoy them as much as we did!
Grilled Cuban Spiced Pork Chops
Ingredients
- 1/2 cup fresh lime juice (juice of about 2-3 limes)
- 1 tablespoon FODY Garlic-Infused Oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 boneless thick-cut pork chops
Instructions
- Whisk together the lime juice, garlic oil, cumin, salt and pepper in a medium bowl. Transfer to a large resealable plastic bag. Add the pork chops to the bag and toss to coat. Refrigerate and marinate at least one hour.
- Heat grill to medium-high heat. Oil the grill grates. Grill pork chops about 2 to 3 minutes a side over direct heat, or until you get some nice grill marks. Move chops to indirect heat and continue to cook until chops are 145 degrees F in the middle, about 15 minutes more. Transfer to a serving platter and let stand about 10 minutes, then serve.
Notes
These pork chops are delicious served with my Cilantro Lime Rice:
