Pork Chops with Lime Salsa

Pork Chops with Lime Salsa

Ingredients
6 boneless pork top loin chops, cut 3/4 inch thick
1/4 cup finely chopped red onion
1/4 cup lime juice
2 fresh serrano or jalapeno peppers, seeded and finely chopped
1 tablespoon toasted sesame oil
1 teaspoon cumin seed, crushed
4 plum tomatoes, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
2 tablespoons snipped fresh cilantro
1 tablespoon honey
3 tablespoons jalapeno jelly

Directions
Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve.

Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside.

Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa.


Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 211
Total Fat (g) 10
Saturated Fat (g) 3
Cholesterol (mg) 51
Sodium (mg) 46
Carbohydrate (g) 14
Fiber (g) 1
Protein (g) 17
Vitamin A (DV%) ?
Vitamin C (DV%) 27
Calcium (DV%) 1
Iron (DV%) ?
Vegetables (d.e.) 1
Lean Meat (d.e.) 1.5
*Percent Daily Values are base on a 2,000 calorie diet