Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

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

Joanne Weir
Recipe by Cooking Light July 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

235 calories; calories from fat 37%; fat 9.6g; saturated fat 2.9g; mono fat 4.4g; poly fat 1.1g; protein 27.2g; carbohydrates 10.4g; fiber 2.7g; cholesterol 69mg; iron 1.5mg; sodium 350mg; calcium 37mg.
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