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Pork Chops with Mexican Salsa

10 to 12 minutes Cook time 30 minutes Prep time 4 servings




On the BBQ

  1. Place oven rack in middle position. Preheat oven to 200°C (400°F) or barbecue to high.
  2. Combine half the olive oil, 1 garlic clove, and balsamic vinegar in a bowl. Season with salt and pepper. Add chops and toss to coat with marinade.
  3. In a large oven-safe skillet over medium-high heat or directly on the barbecue grill, sear meat for 2 minutes on each side.
  4. Transfer to oven or to indirect heat on the barbecue and cook for another 6 to 8 minutes or until a thermometer inserted in the centre of a chop reads 61°C (142°F) for pink doneness. Set aside on a plate. Cover with foil and let stand for 3 minutes before serving.
  5. Meanwhile, combine remaining oil (30 mL/2 tbsp.), garlic, and salsa ingredients in a bowl. Season with salt and pepper.
  6. Serve chops garnished with salsa.

Nutritional value (per serving)

  • 401 calories
  • 29 g of protein
  • 23 g of fat
  • 19 g of carbohydrates
  • 2 g of fibre
  • 15 g of sugar
  • 151 mg of sodium
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