Grilled or baked, this seasonal pork chop recipe is a lighter preparation method that incorporates zesty seasonings and delicious summer corn. You can serve this dish with grilled asparagus threaded on a skewer and brushed with oil, garlic and thyme. Cuts from the pork loin are lean and hearty, providing a great sources or protein, iron, B vitamins and zinc. Fat content of cuts from the loin is only slightly higher than in a skinless chicken breast. Traditionally most of us think of stuffing pork chops with a cornbread dressing. While this will always be a family favorite, we find a corn relish a nice change. These chops are great grilled over a medium fire or roasted in the oven.
4 (about 4-oz.) thick loin pork chops
1/4 c. lime juice
2 T. cayenne pepper or 2 T. finely chopped, seeded serrano chile
1-2 tsp. cumin
2 T. minced garlic
2 T. dried oregano
1/2 c. corn fresh, frozen (thawed) or canned
1 T. bell pepper, chopped
1/2 tsp. Old Bay seasoning
1/2 tsp. vinegar
Pinch of brown sugar
Preheat oven to 350 degrees or grill to medium heat. Cut a deep slit for a pocket in the side of the pork chops. Combine all the ingredients for the rub in a small bowl, stirring until well blended. Rub mixture evenly over the outside surface of chops. Allow pork to marinate for a few minutes. Combine relish ingredients together in a small bowl. Spoon 2-3 tablespoons of stuffing into pork pockets. Secure edges with toothpicks (soaked in water to avoid burning). Grill over medium heat for 10 minutes on each side or bake at 350 degrees for 40 minutes or until meat is just slightly pink. Serves 4.
Nutritional Information Per Serving: Calories: 304; Fat: 20g; Protein: 24g; Carbohydrates: 7g; Sodium: 205mg; Fiber: 2g.
This recipe was provided by Baptist Health Cardiac Rehabilitation.