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Recipe Summary

prep:
15 mins
chill:
3 hrs to 6 hrs
cook:
15 mins
roast:
25 mins to 35 mins at 425°
grill:
20 mins
Servings:
8
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Ingredients

Pork Chops:
Salsa:

Directions

Prepare chops:
  • Combine chops, orange juice, lime juice, rind, oil, hot pepper, garlic and salt in large plastic bag. Seal; turn to coat. Refrigerate 3 to 6 hours, turning.

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  • Heat oven to 425 degrees F.

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Prepare salsa:
  • Dry-roast corn cobs in large cast-iron skillet over medium heat, stirring and shaking skillet frequently, 15 minutes or until browned. (Roast in 2 batches if necessary.) Cool slightly. Cut kernels from cobs into bowl.

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  • Meanwhile, place hot pepper, onion and garlic on a square of foil; drizzle with oil. Fold the center seams together, then the sides to seal the bundle.

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  • Roast bundle in 425 degree F oven until vegetables are softened, 25 to 35 minutes. Let cool. Peel garlic. Chop pepper and onion; add to corn in bowl. Pour any oil drippings over. Add tomato, lime juice and salt. Remove 1 cup corn mixture to blender. Pulse with on-off motion just until some of tomato and corn are broken up a bit. Return to salsa.

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  • Prepare grill with hot coals or increase oven heat to broil. Grill or broil pork about 10 minutes per side or until internal temperature registers 160 degrees F on instant-read thermometer and center is no longer pink. Serve chops with salsa. Makes 8 servings.

Nutrition Facts

363 calories; total fat 23g; saturated fat 5g; cholesterol 52mg; sodium 989mg; carbohydrates 20g; protein 22g.
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Reviews

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