Southwestern Chops and Corn Salsa

By Tonya_Speed

NUTRITION per serving: 210 Calories; 7g Fat; 23g Protein; 16g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 57mg Sodium. Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable. Points: 4

Ingredients

• 1/3 cup white wine vinegar, divided
• 1/2 cup chopped cilantro, divided
• 1 1/2 teaspoons olive oil
• 1 1/2 cups frozen whole kernel corn, thawed
• 6 small plum (Roma) tomatoes, chopped
• 3/4 cup thinly sliced green onion
• 1 small jalapeno pepper, seeded and finely chopped
• 6 (4- to 6-oz.) center-cut loin pork chops, trimmed

Preparation

Step 1

Preheat oven broiler. In a small bowl, combine half of the vinegar, half of the cilantro and all of the olive oil; set aside. In a medium bowl, combine corn, tomatoes, green onion, jalapeno pepper, remaining vinegar and remaining cilantro; cover and refrigerate until ready to serve. Place pork chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat source for 9 to 12 minutes, turning once and brushing occasionally with vinegar/cilantro sauce during the last half of broiling. Serve the chops topped with the salsa.

SERVING SUGGESTION: Brown rice topped with a dollop of low fat sour cream and chopped cilantro and green onion. Add a big salad.
VEGETARIAN: Use non-breaded faux chicken patties.
KOSHER: Use boneless skinless chicken breast halves instead of pork.