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Receta Southwestern Pork Chops
by Robyn Savoie

Southwestern Pork Chops

These chops are fantastic in late summer when the corn is its sweetest and the tomatoes are their juiciest.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 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

Direcciones

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:
2. In medium bowl, combine the vinegar, oil, and cilantro; whisk until well combined. Add the corn, tomato, green onion, and jalapeño pepper.
For Grilling:
3. Place chops on rack of uncovered grill directly over medium coals.
4. Grill for 11 - 13 minutes or until juices run clear (160°F), turning once during grilling. Serve chops with salsa.
Cook's Tip:
5. 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.
6. This is great served with Orange Rice Medley. The sweetness of this rice dish balances out the heat in the salsa.