The orzo in this recipe has a delightfully creamy sauce--made with blended avocado, lime juice and a hint of ancho chile pepper. Paired with simple grilled pork chops, this dinner will please both family and friends. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Halve chile peppers; remove seeds and membranes. Place chile pepper halves, cut sides down, on foil-lined baking sheet. Roast about 20 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Coarsely chop peppers. Set aside.

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  • Trim fat from chops. Sprinkle pork chops with 1/4 teaspoon of the salt and the ground pepper. Coat a grill pan with cooking spray. Heat grill pan over medium heat. Cook pork chops on hot grill pan 6 to 10 minutes or until no longer pink (145 degrees F). Let stand 3 minutes before serving.

  • Meanwhile, in a food processor or blender, combine avocado, fat-free half-and-half, lime juice, ground ancho chile pepper and the remaining 1/2 teaspoon salt. Cover and process or blend until smooth.

  • In a large bowl, combine coarsely chopped chile peppers, orzo, black beans, cherry tomatoes, scallions, corn, chopped cilantro and the avocado mixture.

  • Serve pork chops over orzo mixture. If desired, garnish with cilantro leaves.

Nutrition Facts

395 calories; total fat 10.4g 16% DV; saturated fat 2.2g; cholesterol 79mg 26% DV; sodium 597mg 24% DV; potassium 925mg 26% DV; carbohydrates 41.1g 13% DV; fiber 5.9g 24% DV; sugar 4g; protein 33.6g 67% DV; exchange other carbs 3; vitamin a iu 618IU; vitamin c 158mg; folate 49mcg; calcium 91mg; iron 4mg; magnesium 62mg.