Sunday, July 08, 2007

Grilled Pork with Avacado Salsa

WOW, was this delicious!! Usually I'm gracious, and let DH take the leftovers to work for his lunch, because being at home, I have a much wider variety to choose from - whatever is in the fridge/pantry! But this time, I claimed seconds for myself.

  • 1/2 c chopped sweet onion (I used sweet vidalia)
  • 1/2 c lime juice
  • 1/4 c chopped seeded jalapeno peppers
  • 2 TBS olive oil
  • 4 tsp ground cumin
  • boneless pork chops - enough to feed your family (6 chops is about right for this, or you will need to double the marinade)


  • 2 medium ripe avocados, peeled and chopped
  • 2 plum (Roma) tomatoes, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 2 green onions, chopped
  • 2 TBS minced fresh cilantro
  • 1 TBS honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 TBS jalapeno pepper jelly


  1. In a small bow, combine the first five ingredients. Pour 1/2 c. marinade into a large Ziploc bag; add the pork. Seal bag and turn to coat; refrigerate for 45 minutes to 2 hours. Reserve 1/3 cup of remaining marinade. Place the rest of the marinade in a large bowl and add the avocados, tomatoes, cucumber, green onions, cilantro, honey, salt and pepper. Cover and refrigerate until serving.
  2. In a small saucepan, combine the jelly and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
  3. Prepare your grill. Drain and discard marinade from pork. Grill, uncovered, over medium heat for 4-6 minutes on each side or until juices run clear, brushing occasionally with jelly mixture. Serve with avocado salsa. Yields 6 servings.

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