Grilled Pork Chops with Citrus Salsa

By Tonya_Speed

Ingredients

• 4 (4-oz.) boneless top loin pork chops, 3/4 inch thick
• 3 tablespoons finely chopped red onion
• 3 tablespoons lime juice
• 1 Serrano OR Jalapeno pepper, seeded and finely chopped
• 1/2 tablespoon toasted sesame oil
• 3/4 teaspoon cumin
• 3 medium plum (Roma) tomatoes, chopped
• 1 small cucumber, seeded and chopped
• 1 green onion, sliced
• 1 1/3 tablespoons snipped fresh cilantro
• 2/3 tablespoon honey
• 2 tablespoons jalapeno jelly

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Trim any visible fat from pork chops and place in a large zipper-topped plastic bag. In a small bowl combine onion, lime juice, pepper, sesame oil and cumin. Reserve 2 tablespoons of this marinade for salsa and pour the remainder over the pork chops; seal the bag and refrigerate for 2 to 4 hours, turning bag occasionally. In a medium bowl, combine the 2 tablespoons of reserved marinade, tomatoes, cucumber, green onion, cilantro and honey; cover and refrigerate until ready to serve. Drain chops, reserving marinade and transferring it to a small saucepan; add the jalapeno jelly; cook and stir until mixture boils; remove from heat and set aside. Preheat grill to MEDIUM. Grill pork chops for 8 to 11 minutes or until slightly pink in the center and juices run clear, turning once and brushing occasionally with jelly mixture during the last 5 minutes of grilling. Serve the chops with the salsa.

SERVING SUGGESTION: Corn on the cob and steamed green beans.
GLUTEN FREE: Make sure jalapeno jelly is gluten free.