Chili-Rubbed Fresh Pork Chops on Chunky Avocado and Tomatoes
Prep Time: 15 Minutes
Cook Time: 10 Minutes
2 Smithfield® Roasted Garlic and Cracked Black Pepper Sirloin, cut into 8 chops
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
1 cup diced tomatoes
1 avocado, chopped
1/2 cup diced cucumber
1 medium jalapeno, seeded and minced (or 2 tablespoons diced green bell pepper)
1 cup diced red onion
2 tablespoons chopped fresh cilantro
Juice of 1 lime
salt and pepper to taste (optional)
1. Combine chili powder, cumin and garlic powder in small bowl; sprinkle both sides of pork chops.
2. Heat charcoal or gas grill to medium-high; coat grates with nonstick cooking spray. Grill chops 5 minutes on each side until internal temperature reaches 145°F. to 160°F.
3. Meanwhile, combine remaining ingredients in medium bowl. Spoon equal amounts of the avocado mixture on each of the 4 dinner plates; top each with 1 chop.
4. Reserve remaining 4 chops for a repurposed recipe or leftovers.
Total Fat: 10 g
Saturated Fat: 1.5 g
Trans Fat: 0 g
Cholesterol: 40 mg
Sodium: 210 mg
Total Carbohydrates: 14 g
Dietary Fiber: 6 g
Sugars: 3 g
Protein: 17 g
Nutrition information for this recipe is approximate and derived based upon supplier information and available reference data. These values may change based on substitutions or additions of ingredients or cooking technique.