Boneless pork chops are spiced, then grilled or broiled and served with a fresh plum salsa. The salsa works equally as well with chicken in place of the pork.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- Plum Salsa:
- 4 medium-size red or black plums, pitted and cut into 1/2-inch chunks (about 1-1/2 cups)
- 1 medium-size mango, peeled and cut into 1/2-inch chunks (about 1-1/2 cups)
- 1 small red onion, chopped fine (about 1/4 cup)
- 1 to 2 medium-size jalapeno peppers, seeded and chopped fine
- 1/4 cup chopped fresh cilantro
- 1 Tablespoon fresh lime juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- .
- Pork:
- 2 teaspoons ground coriander
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 (1-inch-thick) boneless pork chops (about 6 ounces each), trimmed of visible fat
Preparation:
Make the salsa: In a medium-size bowl, mix the plums, mango, red onion, jalapenos, cilantro, lime juice, coriander, and salt until well blended. Refrigerate salsa until ready to use.In a small bowl, mix the coriander, paprika, salt, and pepper until blended. Rub the mixture over the pork chops. Wrap airtight and refrigerate for at least 30 minutes.
Heat a gas grill to medium-high, prepare a charcoal fire, or heat a broiler. Place the chops on a lightly oiled grill rack or broiler-pan rack. Grill or broil 4 to 6 inches from the heat source for about 10 minutes, turning once, until browned on both sides.
Transfer the pork chops to serving plates and serve right away with the plum salsa alongside.
Per serving: 351 calories, 38 grams protein, 21 grams carbohydrates, 13 grams fat, 101 mg cholesterol, 770 mg sodium
Yield: 4 servings
Recipe Source: The Woman's Day Cookbook by Kathy Farrell-Kingsley and Woman's Day Editors (Viking)
Reprinted with permission.
