Ingredients

• 2 oranges, for juice
• 16 limes, for juice
• 3 tablespoons garlic stir-in paste
• ¼ cup extra-virgin olive oil
• 2 teaspoons kosher salt, divided
• 1 ½ teaspoons pepper, divided
• Large zip-top bag
• 4 (½-inch-thick) bone-in pork loin chops (about 1 ½ lb total)

Steps

1. Juice oranges (1 cup) and limes (1 cup) into medium bowl. Add to same bowl: garlic paste, oil, and 1 teaspoon each salt and pepper; whisk until blended, then place in zip-top bag. Add pork to bag (wash hands); seal bag and knead gently to coat pork. Chill 45 minutes to marinate.
2. Preheat grill (or grill pan) on medium-high. Remove pork from marinade (discard marinade) and season on both sides with remaining 1 teaspoon salt and ½ teaspoon pepper.
3. Place pork on grill and cook 3–4 minutes on each side until 145°F. Remove from grill and let rest 5–10 minutes before serving.

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.