Serves : 4
Preparation time: 10 minutes
Cooking time: 12 to 20 minutes
Ingredients
- 3 jalapenos, membranes and seeds removed
- 1 green bell pepper, membranes and seeds removed
- 125 ml (½ cup) coriander leaves
- 60 ml (4 tbsp.) basil leaves
- 125 ml (½ cup) parsley leaves
- 2 garlic cloves
- 180 ml (3/4 cup) olive oil
- 1 lime, juice
- 1 lemon, juice
- 2 pinches cayenne pepper
- 4 Québec pork chops, bone-in
- salt and pepper to taste
Preparation
- Preheat barbecue to maximum.
- Grill the jalapenos and bell pepper on the grill for 2 to 3 minutes on each side.
- In a bowl, puree jalapenos, bell bell pepper, cilantro, basil, parsley, garlic, olive oil, lime and lemon juice and cayenne pepper using a blender attachment. Check seasoning.
- Grill the meat directly on the barbecue for 2 minutes on each side. Finish cooking the meat indirectly (fire turned off under the meat), lid closed, for 8 to 15 minutes, depending on desired doneness.
- Season meat with salt and pepper, then brush with prepared sauce.
