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.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Grilled Apricot Salsa
Chipotle Grilled Pork Chops

Directions

Instructions Checklist
  • 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.

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  • In a medium bowl combine chopped apricots, red onion, cilantro, lime juice, chile pepper, garlic, salt and pepper. Set aside.

  • 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 degrees 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

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 (R) 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(R) brand Southwest Sweet 'N Smoky salt-free seasoning for the dry rub.

Nutrition Facts

232.7 calories; protein 30.6g 61% DV; carbohydrates 7g 2% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 4.5g; fat 8.6g 13% DV; saturated fat 2.3g 11% DV; cholesterol 75.8mg 25% DV; vitamin a iu 962.4IU 19% DV; vitamin c 8.3mg 14% DV; folate 6.9mcg 2% DV; calcium 45.2mg 5% DV; iron 1.2mg 7% DV; magnesium 33.4mg 12% DV; potassium 530.5mg 15% DV; sodium 357.9mg 14% DV.