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Becky Luigart-Stayner; Jan Gautro Photo by: Becky Luigart-Stayner; Jan Gautro

Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa

Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.

Cooking Light JULY 2004

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

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 jalapeƱo 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.

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
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