Broiled Pork Chops with Zucchini Corn Salsa
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4 Servings
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Calories
3231 kcal
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Course
Main Course
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Cuisine
American
Broiled Pork Chops with Zucchini Corn Salsa
Description
This dish starts by trimming fat from pork chops and seasoning them evenly with a dry rub of ground cumin, paprika, oregano, garlic powder, kosher salt, and black pepper. Lime juice is added before resting the chops to enhance flavor and tenderize slightly.
The chops are broiled close to the heating element on a foil-lined, lightly greased pan, cooking approximately 4 to 5 minutes per side until just done. This method quickly sears the exterior while keeping the pork moist.
The salsa is prepared separately by gently cooking diced zucchini and corn kernels in olive oil until tender. Garlic, cumin, salt, pepper, fresh lime juice, and minced cilantro are then stirred in, providing a bright and herbaceous accompaniment that contrasts with the warm, spiced pork.
Served together, the broiled pork chops topped with this zucchini corn salsa offer a balanced combination of savory, smoky meat and fresh vegetable flavors. The lime juice and cilantro in the salsa add brightness to the plate.
Ingredients
The Pork:
- 4 pork chops boneless, 5 ounces each
- ¾ teaspoon cumin ground
- ½ teaspoon paprika
- ½ teaspoon oregano dried
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- lime juice of 1
The Salsa:
- 2 teaspoons olive oil
- 1 ¼ cup zucchini diced
- ¾ cup corn kernels fresh or frozen
- 2 garlic minced, cloves
- ¼ teaspoon cumin ground
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper ground
- lime juice juice of ½ lime
- 2 tablespoons cilantro minced
Instructions
The Pork:
- Trim any fat form the pork chops. Place the chops in a large bowl. In a small bowl, stir together the cumin, paprika, oregano, garlic powder, salt and pepper. Sprinkle the spice mixture over both sides of the pork chops.
- Squeeze the lime juice over both side of the chops. Let rest for 15 minutes.
- Preheat the broiler and set the rack about 5 inches from the element. Line a baking sheet with foil. Lightly coat with cooking spray. Place the pork chops on the baking sheet.
- Broil the pork chops until just cooked through, about 4 to 5 minutes per side (varies depending on thickness of pork chops).
- Serve the pork chops, each topped with ½ cup of the salsa.
The Salsa:
- Heat the olive oil in a large nonstick skillet set over medium heat.
- Add the zucchini and corn. Cook, stirring occasionally, until the vegetables become tender. Stir in the garlic, cumin, salt and pepper, and cook for 1 minute.
- Stir in the lime juice and cilantro.
Notes
- This recipe is scored as 5 Weight Watchers Freestyle SmartPoints and 7 Points+ per serving.
- Broil pork chops about 4-5 minutes per side depending on thickness to ensure they are cooked through but remain juicy.
- Use fresh lime juice in both pork and salsa for best flavor brightness.
- The salsa can be prepared while pork is resting before broiling for efficient timing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3231 kcal
% Daily Value*
| Serving | 1pork chop + ½ cup salsa | |
| Calories | 323.1kcal | 16% |
| Carbohydrates | 9.7g | 3% |
| Protein | 30.4g | 61% |
| Fat | 18.1g | 28% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 82.2mg | 27% |
| Sodium | 431mg | 18% |
| Fiber | 1.8g | 7% |
| Sugar | 3.1g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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