Prep 8 hrs 30 mins
Cook 15 mins
This recipe uses southwest ingredients to make a tasty and tender porkchop that is still low in calories. It is also easy to put into the marinade in the morning and simply cook later in the day for dinner.
- 2⁄3 cup fat-free Italian salad dressing
- 2⁄3 cup salsa
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, minced
- 6 garlic cloves, minced
- 1⁄2 cup red onion, minced
- 4 teaspoons lime zest
- 1⁄2 teaspoon hot pepper sauce (to taste)
- 6 boneless pork loin chops
- 1 avocado, chopped
- In a bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chops. Place on a broiler pan rack. Broil 4 inches from the heat for 7 minutes on each side or until juices run clear. Baste with reserved marinade.
- Serve topped with remaining marinade and garnished with avocado and cilantro.
Excellent pork chops. We grilled these. The avocado really adds to this as well. I have also used this marinade on chicken breasts and it turned out very tasty too.
Very good chops! I followed suit of some of the other reviewers and grilled them. They had a great flavor and the sauce and avocado was a great touch at the end. Thanks for sharing!
These have great flavor. We used the BBQ instead of broiling. I think setting some of the marinade aside to use as a sauce is key.