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Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa

Becky Luigart-Stayner; Jan Gautro
Yield 6 servings (serving size: 1 pork chop and 1/3 cup salsa)
Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.

Ingredients

  • Salsa:
  • 3/4 pound tomatillos
  • 1 ear shucked corn
  • Cooking spray
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced seeded jalapeño pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1/2 cup diced peeled avocado
  • Pork:
  • 6 (6-ounce) bone-in loin pork chops (about 1 inch thick)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Nutrition Information

  • calories 235
  • caloriesfromfat 37 %
  • fat 9.6 g
  • satfat 2.9 g
  • monofat 4.4 g
  • polyfat 1.1 g
  • protein 27.2 g
  • carbohydrate 10.4 g
  • fiber 2.7 g
  • cholesterol 69 mg
  • iron 1.5 mg
  • sodium 350 mg
  • calcium 37 mg

How to Make It

  1. Prepare grill.

  2. To prepare salsa, discard husks and stems from tomatillos. Place tomatillos and corn on a grill rack coated with cooking spray; grill 10 minutes or until browned, turning tomatillos and corn occasionally. Place tomatillos in a food processor; process until smooth. Cut kernels from ear of corn. Combine tomatillo puree, corn, onion, and next 6 ingredients (through garlic) in a medium bowl; gently stir in avocado just before serving.

  3. To prepare pork, sprinkle pork with 1 teaspoon black pepper and 1/2 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 5 minutes on each side or until done. Serve pork with salsa.