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Nutrition Facts
Nutrition facts per serving:
- Calories 211
- Protein(gm)17
- Carbohydrate(gm)14
- Fat, total(gm)10
- Cholesterol(mg)51
- Saturated fat(gm)3
- Dietary Fiber, total(gm)1
- Vitamin C(mg)16
- Sodium(mg)46
- Calcium(DV %)10
- Vegetables()1
- Lean Meat()2
Pork Chops with Lime Salsa
Marinate: 2 hrs to 4 hrs
Grill: 8 mins to 11 mins
Ingredients
- 6 boneless pork top loin chops, cut 3/4 inch thick
- 1/4 cup finely chopped red onion
- 1/4 cup lime juice
- 2 fresh serrano or jalapeno peppers, seeded and finely chopped
- 1 tablespoon toasted sesame oil
- 1 teaspoon cumin seed, crushed
- 4 plum tomatoes, chopped
- 1 small cucumber, seeded and chopped
- 2 green onions, sliced
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon honey
- 3 tablespoons jalapeno 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.
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