Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories211
- Total Fat (g)10
- Saturated Fat (g)3
- Cholesterol (mg)51
- Sodium (mg)46
- Carbohydrate (g)14
- Fiber (g)1
- Protein (g)17
- Vitamin A (DV%)?
- Vitamin C (DV%)27
- Calcium (DV%)1
- Iron (DV%)?
- Vegetables (d.e.)1
- Lean Meat (d.e.)1.5
Pork Chops with Lime Salsa
Marinate: 2 hours
Grill: 8 minutes
Ingredients
- 6 boneless pork top loin chops, cut 3/4 inch thick
- 1/4 cupfinely chopped red onion
- 1/4 cuplime juice
- 2 fresh serrano or jalapeno peppers, seeded and finely chopped
- 1 tablespoontoasted sesame oil
- 1 teaspooncumin seed, crushed
- 4 plum tomatoes, chopped
- 1 smallcucumber, seeded and chopped
- 2 green onions, sliced
- 2 tablespoonssnipped fresh cilantro
- 1 tablespoonhoney
- 3 tablespoonsjalapeno jelly
Directions
Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve.
Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside.
Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa.







