Grilled Pork Chops with Green Pepper Salsa
- Low fat
- Low calorie
- Easy recipes
- Barbecue recipes
Ingredients
- 2 tbsp (10 mL) ancho or other chili powder
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) cumin
- 1/2 tsp (2 mL) ground coriander
- 1/2 tsp (2 mL) ground allspice
- 1/2 tsp (2 mL) garlic powder
- 4 pork chops (6 to 8 oz/175 to 250 g each)
- 1 tbsp (15 mL) (approx) olive oil or vegetable oil
- <strong>Green Pepper Salsa</strong>:
- 1 white onion, thickly sliced
- 2 green bell peppers
- 4 jalapeño peppers
- 1/2 cup (125 mL) finely chopped fresh coriander
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 tbsp (15 mL) lime juice or lemon juice
- 1/2 tsp (2 mL) salt
Preparation
Green Pepper Salsa: Grill onion over medium-high heat (or broil) until tender and lightly charred; let cool. Chop and place in bowl.
Grill whole bell and jalapeño peppers over high heat, turning often (or broil halved peppers), until pepper skins are charred; place peppers in separate bowl, cover and let cool. Peel, seed and chop peppers; add to onion and mix in fresh coriander, oil, lemon juice and salt.
Mix together chili powder, salt, cumin, ground coriander, allspice and garlic powder; sprinkle all over chops. Let sit at least 15 minutes or refrigerate for up to 24 hours.
Brush chops lightly with oil; grill, turning once, over medium-high heat (or broil) until chops have just a hint of pink in thickest part. Top each with a spoonful of salsa, serving remainder on side.
Makes 4 servings.
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