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Ingredients
US|METRIC
8 SERVINGS
- 8 bone-in ribeye (rib) pork chops (3/4-inch thick)
- 2 Tbsp. olive oil
- 1 cup white onion (diced)
- 1 cup green bell pepper (diced)
- 1 cup red bell pepper (diced)
- 2 cloves garlic (minced)
- 24 oz. salsa (such as LaPreferida or Goya)
- 1 tsp. chili powder
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Directions
- Prepare a grill to medium-high heat (about 450 degrees F.).
- Heat olive oil in a large skillet over medium heat. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add salsa and chili powder, cook 5 minutes. Reduce heat to low.
- Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes. Serve with salsa mixture.
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium520mg22% |
| Potassium360mg10% |
| Protein2g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C70% |
| Calcium4% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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