This is another recipe from Taste of Home: Comfort Food Diet Cookbook. It says that you can either grill or broil the chops, and I will give the exact recipe. I grilled my pork chops with a little bit of olive oil cooking spray sprayed on my George Foreman Grill. I also paired this recipe with a side of Rosemary Rice, but you can also pair it with yellow rice. I prepared the salsa the night before, and I really suggest if you are not going to have time the day of, you do the same (it was a very time consuming task). It's a light meal, perfect for the nice warm weather! I'm always trying to broaden Eoin's palate, and since he has never tried peppers or tomatoes, I figured what better way then pairing it with sweet cantaloupe! He tried a little of the pork chop (which he seemed to like), and he absolutely LOVED the salsa. He'll be having some more tomorrow with his lunch!
Yields 6 servings
Ingredients:
- 1-1/2 cups cubed cantaloupe
- 1 cup chopped tomatoes
- 1/2 cup chopped green pepper
- 2 tablespoons limeade concentrate
- 2 tablespoons chopped green onion
- 2 tablespoons minced fresh cilantro
- 1/4 teaspoon salt
- 6 bone-in pork loin chops (7 ounces each and 1/2 inch thick)
- Pepper to taste
Directions:
- In a large bowl combine the cantaloupe, tomatoes, green pepper, limeade, onion, cilantro and salt. Cover and refrigerate until serving.
- Season pork with pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-7 minutes on each side or until a meat thermometer reads 160°F. Serve with salsa. (Like I said above, I used my George Foreman Grill to cook the pork chops)
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