Cumin-crusted Grilled Pork Chops over Green Salsa

Cumin-Crusted Grilled Pork Chops Over Green Salsa 6 1/2 inch-thick boneless pork chops 1 teaspoon salt 1/2 teaspoon ground cumin freshly ground pepper 5 tomatillos, papery skins removed, rinsed, quartered 1 jalapeno, seeded, quartered 1 small onion, quartered 2 cloves garlic juice of 1/2 lime 1 tablespoon maple syrup or pancake syrup 1/2 cup chopped cilantro Heat grill to medium-high or heat broiler. Season pork chops with 1/2 teaspoon of the salt, cumin and pepper to taste; set aside. Combine tomatillos, jalapeno, onion, garlic, lime juice, syrup, remaining 1/2 teaspoon of salt and pepper to taste in the bowl of a food processor. Pulse 8 to 10 times until mixture is coarsely chopped. Transfer salsa to a microwave-proof bowl; microwave on high 3 minutes. Remove. Stir in the cilantro and set aside. Meanwhile, cook the pork chops until no longer pink inside, turning once, about 5 minutes per side. Divide salsa among 6 plates; top with pork chops and bean salad. Makes 6 servings. Calories 224, Fat 11 g, Carbs 6 g, Sodium 439 mg, Fiber 1 g.

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