Chipotle Grilled Pork Chops with Grilled Apricot Salsa

Chipotle Grilled Pork Chops with Grilled Apricot Salsa

0 Reviews
From: Diabetic Living Magazine

Your grill does double duty in this meal! Grilled apricots take center stage in a zesty salsa which tastes delicious with the chipotle flavored grilled pork chops.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Grilled Apricot Salsa
  • 4 medium fresh apricots, halved and pitted
  • 3 tablespoons finely chopped red onion
  • 2 tablespoons snipped fresh cilantro
  • 1 tablespoon lime juice
  • ½ of a fresh jalapeño chile pepper, seeded (if desired) and minced (see Tip)
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • Chipotle Grilled Pork Chops
  • 1 teaspoon packed brown sugar (see Tip)
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ½ teaspoon ground chipotle chile pepper
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 4 (8 ounce) bone-in pork rib or loin chops, cut ¾ to 1 inch thick and trimmed
  • 2 teaspoons canola oil

Preparation

  • Prep

  • Ready In

  1. Prepare salsa: Grease grill rack; place apricots, cut sides down. on rack. Grill, covered, over medium-high heat 2 to 3 minutes or until lightly charred. Remove; reduce heat to medium. Chop apricots.
  2. In a medium bowl combine chopped apricots, red onion, cilantro, lime juice, chile pepper, garlic, salt and pepper. Set aside.
  3. Prepare pork chops: In a small bowl combine brown sugar, dry mustard, paprika, ground chipotle chile pepper, salt, garlic powder, onion powder and pepper to make a dry rub (see Tip). Brush chops with oil. Sprinkle with dry rub; rub in with your fingers. Grill chops, covered, 12 to 15 minutes or until a thermometer registers 145°F, turning once. Remove from grill; cover with foil and let stand 3 minutes. Serve chops with salsa. If desired, top with additional cilantro.
  • Tips: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
  • If using a sugar substitute, we recommend Splenda ® Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except 4 g sugars.
  • If you're short on time, you can substitute 1 tablespoon McCormick® brand Southwest Sweet 'N Smoky salt-free seasoning for the dry rub.

Nutrition information

  • Serving size: 1 chop and ¼ cup salsa
  • Per serving: 233 calories; 9 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 31 g protein; 7 mcg folate; 76 mg cholesterol; 5 g sugars; 962 IU vitamin A; 8 mg vitamin C; 45 mg calcium; 1 mg iron; 358 mg sodium; 530 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, ½ fat, ½ fruit

Reviews 0