Thyme-Rubbed Chops with Cherry Tomato Salsa
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 225 |
| pro | 24 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 66 mg |
| sodium | 204 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 14 |
| vit A | 7 |
| vit C | 15 |
| folate | 7 |
Thick chops stay juicy during grilling. Look for chops between 1/2- to 3/4-inch (1 to 2 cm) thick.
Ingredients
- 4 pork loin centre chops, 1-1/2 lb (750 g) or 1 lb (500 g) boneless
- 1 tbsp vegetable oil
- 2 tsp dried thyme
- 1 tsp paprika
- 1 tsp packed brown sugar
- 1/2 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 clove garlic, minced
- Cherry Tomato Salsa:
- 1 cup cherry tomatoes
- 1 green onion, minced
- 1 clove garlic, minced
- 1 tbsp minced fresh parsley
- 1 tsp extra-virgin olive oil
- 1/4 tsp grated lemon rind
- 1 pinch salt
- 1 pinch pepper
Preparation
Trim any fat from chops; slash edges at 1-inch (2.5 cm) intervals to prevent curling. Set aside on large plate.
In small bowl, combine oil, thyme, paprika, sugar, mustard, salt, pepper and garlic. Rub all over chops; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cherry Tomato Salsa: Meanwhile, cut tomatoes into quarters; place in bowl. Stir in green onion, garlic, parsley, oil, lemon rind, salt and pepper; set aside.
Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Serve with salsa.
In small bowl, combine oil, thyme, paprika, sugar, mustard, salt, pepper and garlic. Rub all over chops; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Cherry Tomato Salsa: Meanwhile, cut tomatoes into quarters; place in bowl. Stir in green onion, garlic, parsley, oil, lemon rind, salt and pepper; set aside.
Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Serve with salsa.
Source : Get Grilling: Summer 2007
- Keywords : Main Course; Pork; Grill/Barbecue; Tomatoes; Garlic; Salsa;
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