Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice. Ingredients:
3/4 pound tomatillos |
1 ear shucked corn |
cooking spray |
1/4 cup finely chopped red onion |
3 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
1 tablespoon minced seeded jalapeño pepper |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
1 garlic clove, minced |
1/2 cup diced peeled avocado |
6 (6-ounce) bone-in loin pork chops (about 1 inch thick) |
1 teaspoon freshly ground black pepper |
1/2 teaspoon salt |
Directions:
1. Prepare grill.
2. 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.
3. 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.
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