| Southwest Pork Chops with Corn Salsa
In summer, when the corn is at its sweetest and the tomatoes are at their juiciest, these meaty pork chops crowned with a colorful, chunky salsa are unsurpassed for the freshest tastes of the season's best.
1/4 cup white wine vinegar
3 tablespoons snipped fresh cilantro
1 teaspoon olive oil
1 cup fresh or frozen whole kernel corn
3 plum tomatoes, chopped
1/2 cup thinly sliced green onions
1 small fresh jalapeno pepper, seeded and minced*
4 center-cut pork loin chops, cut 3/4 inch thick
Cactus leaves (optional)
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For sauce, combine 3 tablespoons of the vinegar, 1 tablespoon of the cilantro, and the olive oil. For salsa, thaw corn, if frozen. In a medium bowl combine corn, tomatoes, green onions, jalapeno pepper, the remaining vinegar, and the remaining cilantro. Set aside. Trim fat from chops. Grill chops on rack of an uncovered grill directly over medium heat for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with sauce. If desired, serve chops on cactus leaves. Serve with salsa. Makes 4 servings.
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