Pork Loin Chops With Roasted Corn Salsa

Makes 8
Prep 15 m
Chill 180 - 360 m
Cook 15 m
Roast 25 - 35 m
Grill 20 m


Pork Chops:



Prepare chops:

  1. 1 of 2 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.
  2. 2 of 2 Heat oven to 425 degrees F.

Prepare salsa:

  1. 1 of 4 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.
  2. 2 of 4 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.
  3. 3 of 4 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.
  4. 4 of 4 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 Information for Pork Loin Chops With Roasted Corn Salsa
Servings Per Recipe: 8
Per Serving: 23 g Fat, total, 20 g carb., 5 g sat. fat, 52 mg chol., 989 mg sodium, 363 kcal cal., 22 g pro.
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Printed from FamilyCircle.com 07/23/2019