Ingredients

The following ingredients have 4 Servings
  • Juice of 3 limes
  • 1/2 cup packed fresh cilantro
  • ¼ cup olive oil
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 2 tablespoons lowfat Greek yogurt
  • 4 thick-cut center cut Bone-in Pork Chops
  • 2 large ripe avocados (seeded, peeled (1 mashed & 1 diced))
  • 1/2 cup diced tomato (about 1 small tomato)
  • 1/2 cup black beans (drained and rinsed)
  • 1/2 cup corn (drained and rinsed)
  • 1/4 cup diced red onion
  • 3 tablespoons finely chopped fresh cilantro
  • juice from ½ lime (2-3 teaspoons)
  • ½ teaspoon salt (or to taste)

Instruction

  • Put the lime juice, cilantro, oil, seasonings and yogurt in pitcher of blender.
  • Combine into a smooth marinade. If you don't have a blender, just mince cilantro and whisk all ingredients together in a small bowl.
  • Pour about half of the marinade into a sealable bag with the pork chops and marinade for about 2 hours or overnight in the fridge. Put the rest of the marinade into a container and store in the fridge for extra sauce to brush over pork chops before serving.
  • Meanwhile, make the Southwestern Guacamole by mashing one avocado until a smooth consistency is achieved and dicing the other avocado. Stir in remaining ingredients.
  • To grill pork chops, grill over medium heat (350-400 degrees F. if using a propane grill) 3 1/2 to 4 minutes on each side. If you love your pork medium rare, you should cook it to an internal temperature of 145 degrees (followed by a three-minute rest). If you like your chops a little more done, you can cook them to an internal temperature of 160 degrees. Once cooked through, brush pork chops with additional marinade and serve warm and topped with Southwestern Guacamole.