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|
|Calories from Fat: 405 (60%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 672
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