Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa

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

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 37%
  • Fat: 9.6g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 27.2g
  • Carbohydrate: 10.4g
  • Fiber: 2.7g
  • Cholesterol: 69mg
  • Iron: 1.5mg
  • Sodium: 350mg
  • Calcium: 37mg

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

  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.
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