Southwestern Style Pork Chops with Corn Salsa

Servings 4 Servings


  • 1 tablespoon olive oil
  • 2 cloves garlic pressed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 6-oz. boneless pork chops
  • olive oil
  • 1 cup frozen whole kernel corn cooked
  • 1/4 cup chopped cherry tomatoes
  • 2 tablespoons lime juice
  • 1 tablespoon chopped cilantro
  • 2 tablespoons chopped red onion
  • 1 clove garlic pressed


  • DO-AHEAD TIP: Marinate pork chops for 30 minutes to 1 hour (see recipe). Cook corn and cool, if desired.
  • Preheat grill to MEDIUM. In a small bowl, whisk together first 8 ingredients (olive oil through black pepper). Rub mixture evenly into pork chops then place them in a large zipper-topped plastic bag.
  • Refrigerate for 30 minutes to 1 hour. Lightly oil the grill grate. Grill pork chops over direct heat for 7 to 10 minutes per side or until cooked through.
  • Prepare corn salsa: In a medium bowl, combine remaining ingredients (corn through garlic). Toss well and serve over pork chops.


LC SERVING SUGGESTION: Mexi-Cauli Rice (follow Day 2 directions and toss with ground cumin, chili powder and chopped green onions to taste). Add a big green salad on the side.
SERVING SUGGESTION: Add warm, buttered corn tortillas.
KOSHER: Use boneless chicken thighs in place of pork and adjust cooking time if necessary.
GLUTEN FREE: Make sure tomato paste is gluten free.
NUTRITION: per serving: 282 Calories; 12g Fat; 32g Protein; 12g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 593mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat. Points: 7
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