Lime Salsa Chops.

first_img Tweet Food & DiningLifestyle Lime Salsa Chops. by: – June 24, 2011 Share Share Sharing is caring! 39 Views   no discussionscenter_img Share Lime Salsa ChopsFiery hot jalapeno jelly mixes with luscious honey and spicy cumin, bringing the flavors of old Mexico to your dinner table with these juicy, quickly made pork chops.Bone-in cuts of meat are typically more flavorful and tender but take longer to cook. are a great solution to this problem, allowing you to add and tailor flavorings while keeping cooking time to a minimum. This dish comes together in under 30 minutes.MarinadesNutrition facts * Calories479 * Total Fat (g)22 * Saturated Fat (g)4, * Monounsaturated Fat (g)13, * Polyunsaturated Fat (g)4, * Cholesterol (mg)124, * Sodium (mg)758, * Carbohydrate (g)17, * Total Sugar (g)8, * Fiber (g)2, * Protein (g)53, * Vitamin C (DV%)72, * Calcium (DV%)3, * Iron (DV%)11, * Percent Daily Values are based on a 2,000 calorie diet.Ingredients:6 boneless pork top loin chops, cut 3/4 inch thick1/4 cup finely chopped red onion1/4 cup lime juice2 fresh serrano or jalapeno peppers, seeded and finely chopped1 tablespoon toasted sesame oil1 teaspoon cumin seed, crushed4 plum tomatoes, chopped1 small cucumber, seeded and chopped2 green onions, sliced2 tablespoons snipped fresh cilantro1 tablespoon honey3 tablespoons jalapeno jelly Directions:Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve.Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside.Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa.Makes 6 servings. Recipe source:BHG.comlast_img

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