[aghiowa]

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.

Description:
"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."