Margarita Pork Chops

Here is a wonderful recipe that I used as part of my contribution to my monthly Cooking Coop last month. We are heavy into grill season and just loved the tangy flavor of this pork. Serve with Mexican sides or you could even slice it up and serve it on tortillas. YUM!

Margarita Pork Chops
(makes 3 entrees, 4 servings each)

1 tray (6-8lb) pork loin chops
4 1/2 c. bottled margarita mix
6 T. minced garlic (about 54 cloves)
3 tsp. black pepper
3 one-gallon freezer bags, labeled

1. Rinse and divide 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.
2. To cook one entree, completely thaw in refrigerator.
3. For outdoor cooking: Prepare a medium fire in a gas or charcoal grill. Cook chops, turning occasionally until temperature reads 160F in the thickest part. Do not baste during final 5 minutes and discard marinade.
4. For indoor cooking: Arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently, for 14-18 minutes. Chops done when temperature reads 160F. Do not baste during final 5 minutes and discard marinade.