Yield: 4 servings
[edit] Ingredients
1 |
can (7-oz) ORTEGA diced green chiles |
2 |
tablespoons Olive oil |
1 |
tablespoon Chili powder |
1 |
teaspoon Ground cumin |
1 |
teaspoon Minced garlic |
4 |
(8-oz. ea) Pork chops |
|
Pineapple Salsa (recipe below) |
[edit] Preparation
Step 1 |
In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic. Rub onto both sides of pork chops. Cover: chill at least 1 hour. |
Step 2 |
Grill or broil cooked pork chops for 6 to 8 minutes per side or until done. |
Step 3 |
Serve with Pineapple Salsa. |
Step 4 |
PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-oz.) can crushed pineapple, drained; 1/2 cup EACH diced red pepper and chopped green onions; 2 tablespoons chopped cilantro or parsley; and 1 teaspoon lemon juice. Let stand 1 hour to blend flavors. |
[edit] About Grilled Yucatan Pork Chops
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