Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the black-bean and tomato quinoa
Whisk together lime juice, garlic, red-pepper flakes, and 1/4 teaspoon salt, then add oil in a slow stream, whisking well. Whisk in cilantro.
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat pork dry and season with salt and pepper. Oil grill rack, then grill pork chops, covered, turning over once, until just cooked through, 5 to 6 minutes total. Serve drizzled with some vinaigrette, and with remainder on the side.
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Serving Size: 1 Serving (333g) | ||
Recipe Makes: 4 | ||
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Calories: 672 | ||
Calories from Fat: 405 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45g | 60 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 23.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 206mg | 63 % | |
Sodium 165.1mg | 6 % | |
Potassium 1047.7mg | 28 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.5g | ||
Protein 61.9g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 672
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