Ingredients

• 4 oranges, for juice (1 cup)
• 8 limes, for juice (1 cup)
• 3 tablespoons garlic blend paste
• ¼ cup extra-virgin olive oil
• 2 teaspoons kosher salt, divided
• 2 teaspoons pepper, divided
• 4 center-cut pork loin chops (about 1 ½ lb)
• Large zip-top bag

Steps

1. Squeeze for juice: oranges (1 cup), and limes (1 cup). Combine in medium bowl: citrus juices, garlic, oil, 1 teaspoon each salt and pepper until blended. Add pork to zip-top bag. Pour marinade over pork; seal bag and knead gently to coat pork. Set aside 45 minutes.
2. Preheat grill pan on high for 5–6 minutes. Remove chops from marinade (discard marinade) and season pork on both sides with remaining 1 teaspoon each salt and pepper. Place pork on grill and cook 3–4 minutes on each side until 145°F. Serve with Serrano and Minted Melon Salsa.

Ingredients

• 2 serrano peppers
• Aluminum foil
• 3 small mini sweet peppers (red, yellow, & orange)
• 2 tablespoons fresh mint
• 1 cup cubed cantaloupe (Produce)
• 2 tablespoons chives
• 1 tablespoon rice vinegar
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon Himalayan pink salt
• ½ teaspoon Everglades seasoning

Steps

1. Preheat oven to broil on high; position oven rack to highest position in oven. Arrange serrano peppers on foil-lined baking sheet. Broil peppers for 2 minutes on each side. Remove from oven and cool.
2. Peel and remove seeds from serrano peppers, then dice. Remove seeds from sweet peppers then dice. Chop mint and chives; small dice cantaloupe.
3. Combine in medium bowl: serrano and sweet peppers, mint, chives, cantaloupe, vinegar, oil, salt, and seasoning until blended. Set aside 30 minutes before serving.