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  • Southwestern Pork Chops

    1 vote
    Southwestern Pork Chops
    Prep: 15 min Cook: 15 min Servings: 4
    by Robyn Savoie
    269 recipes
    >
    These chops are fantastic in late summer when the corn is its sweetest and the tomatoes are their juiciest.

    Ingredients

    • For The Pork Chops:
    • 4 Each Center-Cut Loin Chops, 3/4-Inch Thick
    • 1/2 Tsp. Coarse Ground Black Pepper
    • 1/2 Tsp. Garlic Powder
    • 1/2 Tsp. Salt
    • 3 Tbsp. Cilantro, Chopped
    • For The Salsa:
    • 1/8 Cup White Wine Vinegar
    • 1 Tbsp. Olive Oil
    • 3 Tbsp. Fresh Cilantro, Chopped
    • 1 Cup Frozen Whole Kernel Corn, Thawed (See Tip)
    • 3 Medium Roma Tomatoes, Diced
    • 1/2 Cup Scallions, Sliced
    • 1 Medium Fresh Jalapeno Pepper, Seeded & Minced

    Directions

    For The Pork Chops:
    1.
    Trim fat from chops. Sprinkle chops with pepper, garlic powder, salt and cilantro; set aside for 3 - 4 hours to marinate
    For Salsa:
    1.
    In medium bowl, combine the vinegar, oil, and cilantro; whisk until well combined. Add the corn, tomato, green onion, and jalapeño pepper.
    For Grilling:
    1.
    Place chops on rack of uncovered grill directly over medium coals.
    2.
    Grill for 11 - 13 minutes or until juices run clear (160°F), turning once during grilling. Serve chops with salsa.
    Cook's Tip:
    1.
    Fresh corn adds fabulous flavor to recipes such as Southwestern Pork Chops. To remove the kernels from the cob, cut the large end of an ear of corn so it's flat. Hold the ear vertically on a cutting board. With a sharp knife, cut the kernels from the cob.
    2.
    This is great served with Orange Rice Medley. The sweetness of this rice dish balances out the heat in the salsa.

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    Comments

    • ShaleeDP
      ShaleeDP
      It would be nice to learn some southern recipes.
      1 reply
      • Robyn Savoie
        Robyn Savoie
        Thanks...this is super easy and packed with flavor.

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