from Cooking Light
(with garlic Texas toast)
Salsa:
1 C chopped seedless watermelon
1 C chopped honeydew melon
3 T finely chopped sweet onion
1 T finely chopped jalapeno pepper
1 T chopped fresh cilantro
1 T fresh lime juice
1/8 t salt
Pork chops:
2 t canola oil
1 1/2 t chili powder
1/2 t garlic powder
1/2 tsp salt
1/4 t freshly ground black pepper
4 (4 oz) boneless center-cut pork chops, trimmed
Cooking spray
1. To prepare salsa, combine the first 7 ingredients; set aside.
2. To prepare pork chops, heat a grill pan over med-high heat. Combine oil and next 4 ingredients (through pepper) in a small bowl. Rub oil mixture over both sides of pokr chops. Coat pan with cooking spray. Add pork to pan; cook 4 min on each side or until desired degree of doneness. Serve with salsa.
Yield: 4 servings
For toast:
Preheat oven to 375. Combine 1 T melted butter and 1 minced garlic clove in a small bowl. Brush 1 side of each slice of country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 for 8 min or until lightly browned.
No comments:
Post a Comment