Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa

Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa Recipe
Becky Luigart-Stayner; Jan Gautro
Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.

Yield:

6 servings (serving size: 1 pork chop and 1/3 cup salsa)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Prepare grill.

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.

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.

Joanne Weir,

Cooking Light

July 2004
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