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Sunday, February 13, 2011



6 boneless pork loin chops, 3/4 inch thick
1/4 cup finely chopped red onion
1/4 cup lime juice
2 fresh jalapeno peppers,
seeded, finely chopped

1 tbsp toasted sesame oil
1 tsp cumin seed, crushed
4 Roma tomatoes, chopped
1 small cucumber, seeded and chopped
2 green onions, sliced
2 tbsp snipped fresh cilantro
1 tbsp honey
3 tbsp jalapeno jelly


1. Trim fat from chops and discard fat.
Place chops in a plastic bag set in a shallow dish.

For marinade:
In a small bowl combine onion, lime juice, peppers, sesame oil and cumin.
Reserve 2 tbsp of marinade for salsa.
Pour remaining marinade over chops and seal bag.
Marinate in refrigerator 2 to 4 hours, turning bag occasionally.

For Salsa:

In a medium size bowl combine the 2 tbsp marinade, tomatoes, cucumber, green onions, cilantro and honey.
Cover and refrigerate until ready to serve.

2. Drain chops, reserving marinade. Transfer marinade to
small sauce pan. Add the jalapeno jelly to marinade;
cook and stir until mixture boils. Set aside.

3. Grill chops on the rack of an uncovered grill directly over medium hot 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.

For those who follow Weight Watchers Plan (This is also a 6 Points Plus per chop recipe).

Yield: 6 Servings Serving Size = 1 chop per person

Nutrition Information
Calories 211
Fat (g) 10
Cholesterol (mg) 51
Sodium (mg) 46
Carbohydrate (g) 14
Fiber (g) 1
Protein (g) 17