Grilled Pork Chops with Smoky Black Bean Relish

Ingredients:

• 6 boneless pork chops, cut 1/2-inch thick
• Kosher salt
• freshly ground black pepper
• 3 tbsp. fresh lime juice
• 2 tbsp. chopped fresh cilantro
• 1 tbsp. extra-virgin olive oil
• 1 cup frozen whole-kernel corn, thawed
• 6 garlic cloves, minced
• 2 cups cherry tomatoes, quartered
• 1 (15 oz.) can black beans, rinsed and drained
• 1/2 cup sliced scallions
• 1/4 cup fresh cilantro, chopped
• 1-2 tsp. canned chipotle in adobo sauce, finely chopped

Makes 6 Servings

1. Trim fat from chops. Season chops with salt and pepper. In a small bowl, combine 2 tablespoons of the lime juice and cilantro; brush over chops.
2. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 7-9 minutes or until chops are done (160 F) and juices run clear. For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over medium heat. Cover and grill as above.
3. Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn; cook and stir for about 3 minutes or until lightly browned. Clear a spot in the center of the pan, reduce the heat, and add garlic; cook for 30 seconds.
4. In a large bowl, combine the corn mixture, tomatoes, black beans, scallions, 1/4 cup cilantro, chipotle peppers, and the remaining 1 tablespoon lime juice. Season to taste with kosher salt and pepper.
5. Serve chops with corn mixture.

WW POINTS VALUE: 14 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a new healthy way to enjoy Mexican food. You get your share of colorful vegetables and your protein too. You can use chicken, turkey, or even fish in this recipe and your dish will still be delish. It may look messy but it's really delicious. You don't always have to enjoy Mexican food in a tortilla.