Southwest Pork Chops with Corn Salsa

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  • Makes: 2 servings
  • Prep: 15 mins
  • Grill: 11 mins

Southwest Pork Chops with Corn Salsa

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Directions

  1. For sauce, in a small bowl combine half of the vinegar, half of the cilantro, and the olive oil. For salsa, thaw corn, if frozen. In a medium bowl combine corn, tomatoes, green onion, jalapeno pepper, the remaining vinegar, and the remaining cilantro. Set aside.
  2. Trim fat from chops. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until chops are done (160 degree F), turning once and brushing occasionally with sauce the last half of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack directly over heat. Cover and grill as above.)
  3. Serve the chops with salsa. Makes 2 servings.

From the Test Kitchen

Broiler:

Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 12 minutes, turning once and brushing occasionally with sauce the last half of broiling.

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Nutrition Facts (Southwest Pork Chops with Corn Salsa)

  • Per serving:
  • 203 kcal ,
  • 6 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 61 mg chol. ,
  • 69 mg sodium ,
  • 13 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 24 g pro.
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