Ingredients
Mix into a loose paste.
Coat chops evenly.
Marinate refrigerated about 6 hours.
Sous vide: 140–142°F ~2 to 2.5 hours for thick loin chops
Remove and pat very dry.
Light fresh dusting of Loco Gringo rub.
Sear in grapeseed oil over very high heat.
Optional finishing touch: tiny squeeze fresh lime or micro-dusting of dried lime zest while hot