Wednesday, May 28, 2008

Grilled Pork Chops with Tomatillo, Corn, and Avocado Salsa
I have cooked this Cooking Light recipe several times. I love it. In the magazine they recommend serving this meal with a jicama salad which completes the meal perfectly.

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 jalapeƱo 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

PreparationPrepare grill.
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.
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.

~Grilling the tomatillos enhances their natural tartness and softens their tough skin. Serve over basmati rice.

6 servings (serving size: 1 pork chop and 1/3 cup salsa)

Nutritional Information
CALORIES 235(37% from fat); FAT 9.6g (sat 2.9g,mono 4.4g,poly 1.1g); PROTEIN 27.2g; CHOLESTEROL 69mg; CALCIUM 37mg; SODIUM 350mg; FIBER 2.7g; IRON 1.5mg; CARBOHYDRATE 10.4g
Joanne Weir , Cooking Light, JULY 2004
Citrus-Spiked Jicama and Carrot Slaw

4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
2 cups (1 1/2-inch) julienne-cut carrot
1/2 cup thinly vertically sliced red onion
1/4 cup fresh orange juice
1 teaspoon grated lime rind
3 tablespoons fresh lime juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro
Fresh cilantro sprigs (optional)

Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.
6 servings (serving size: 1 cup)

Nutritional Information
CALORIES 65(3% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 26mg; SODIUM 116mg; FIBER 5.7g; IRON 0.8mg; CARBOHYDRATE 15.5g
David Bonom , Cooking Light, JULY 2004

1 comment:

erica said...

The recipes look teriffic. And, I want to go wherever the picture was taken and eat my meal!