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Add a photoServings: 4
Ingredients
- 1 can (7-ounce) ORTEGA diced green chiles
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Chili pwdr
- 1 tsp Grnd cumin
- 1 tsp Chopped garlic
- 4 x (8-ounce. ea) Pork chops Pineapple Salsa (recipe below)
Directions
- In bowl, combine 1/4 c. chiles, oil, chili pwdr, cumin and garlic. Rub onto both sides of pork chops. Cover: refrigerateat least 1 hour.
- Grill or possibly broil cooked pork chops for 6 to 8 min per side or possibly till done.
- Serve with Pineapple Salsa.
- PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-ounce.) can crushed pineapple, liquid removed; 1/2 c. EACH diced red pepper and minced green onions; 2 Tbsp. minced cilantro or possibly parsley; and 1 tsp. lemon juice. Let stand 1 hour to blend flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 68 | |
| Calories from Fat 63 | 93% |
| Total Fat 7.18g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 48mg | 1% |
| Total Carbs 1.46g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.15g | 0% |
| Protein 0.36g | 1% |
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