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Old 04-23-2005, 08:31 PM   #1
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Join Date: Nov 2004
Location: Iowa
Posts: 2,220

Exclamation Recipe of the Day: Southwest Pork Chops with Corn Salsa

Southwest Pork Chops with Corn Salsa

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup white wine vinegar
3 tablespoons snipped fresh cilantro
1 teaspoon olive oil
1 cup fresh or frozen whole kernel corn
3 medium Roma tomatoes -- chopped
1/2 cup green onions -- thinly sliced
1 small fresh jalapeno pepper -- seeded and finely chopped
4 center-cut pork loin chops -- cut 3/4" thick

For sauce, in a small bowl combine half the vinegar, half of the cilantro, and the olive oil. For salsa, thaw corn, if frozen. In a medium bowl combine corn, tomatoes, green onions, jalapeno pepper, the remaining vinegar, and the remaining cilantro. Set aside.

Trim fat from chops. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 11-14 min or till chops are done (160 degrees), turning once and brushing occasionally with sauce the last half of grilling.

For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack directly over heat. Cover and grill as above.

Or place chops on the unheated rack of a broiler pan. Broil 3-4 inches from the heat for 9-12 min, turning once and brushing occasionally with sauce the last half of broiling. Serve the chops with salsa.

"In late summer, when the corn is its sweetest and the tomatoes are at
their juiciest, these meaty pork chops, crowned with a colorful salsa,
present the season's best."

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