Grilled Pork Chops with Fiery Salsa

Sriracha and fish sauce lend the salsa an Asian flavor. Serve it with grilled chicken, shrimp, or even tortilla chips.

Yield:

4 servings (serving size: 1 chop and about 1/3 cup salsa)

Recipe from

Nutritional Information

Calories 188
Caloriesfromfat 34 %
Fat 7 g
Satfat 2.1 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 22.7 g
Carbohydrate 8 g
Fiber 1.7 g
Cholesterol 65 mg
Iron 1.4 mg
Sodium 316 mg
Calcium 21 mg

Ingredients

1 1/2 cups diced tomato
1/3 cup diced red onion
1/4 cup diced avocado
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons fresh lemon juice
1/2 teaspoon fish sauce
1 teaspoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray

Preparation

Prepare grill to medium-high heat.

Combine first 7 ingredients.

Combine sugar and next 4 ingredients (through pepper); sprinkle evenly over both sides of pork. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with salsa.

Note:

David Bonom,

July 2004