Grilled yucatan pork chops
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (7-oz) ORTEGA diced green chiles |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Minced garlic |
| 4 | eaches | (8-oz. ea) Pork chops |
| Pineapple Salsa (recipe below) | ||
Directions
In bowl, combine ¼ cup chiles, oil, chili powder, cumin and garlic.
Rub onto both sides of pork chops. Cover: chill at least 1 hour.
Grill or broil cooked pork chops for 6 to 8 minutes per side or until done. Serve with Pineapple Salsa.
PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-oz.) can crushed pineapple, drained; ½ cup EACH diced red pepper and chopped green onions; 2 tablespoons chopped cilantro or parsley; and 1 teaspoon lemon juice. Let stand 1 hour to blend flavors.
Nutrition per serving: 424 calories, 23g total fat, 7g saturated fat, 100mg cholesterol, 134mg sodium.
FROM: Ortega "Pick a Pepper! Recipe Book" Meal-Master format provided by iRis gRayson.
Submitted By IRIS GRAYSON On 10-27-95
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