Sunday, August 25, 2013

pork with corn & avocado salad

This dish has become a new summer favorite of ours. 

Chili-Lime Pork Chops with Corn & Avocado Salad
to serve 2 you will need:

2 pork chops (0.3 to 0.5 pounds each, depending how hungry you are!)
1 jalapeño, diced
4 bunches green onion, chopped
1 handful cilantro, chopped
2 limes, cut into wedges
2 cans corn, drained
1 avocado, sliced
olive oil
1 tsp ground cayenne pepper
salt and pepper

In a mixing bowl combine olive oil, chili powder, paprika, salt, and pepper to taste.  Add pork chops and turn until coated.  Cook in a skillet or grill pan over medium high heat.

Combine corn and jalapeño in a skillet over low heat, stirring occasionally until warm.  In a mixing bowl, combine green onion, cilantro, and the juice of 1 lime.  Add corn mixture and avocado.  Salt to taste.

Serve pork with corn and avocado salad, garnished with extra lime wedges.

Note:  inspired by a recipe found in Martha's Everyday Food

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