Mexican Stuffed Pork Chops with Fresh Chopped Salsa

  • Servings: 4


4 tbsp. fresh lime juice (about 1 hearty lime)
1 tbsp. olive oil
1 tbsp. Worcestershire sauce
1 tbsp. onion, diced
1 garlic clove, minced
1 tbsp. fresh cilantro, chopped
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 (heaping) tsp. ground cumin
1 tbsp. olive oil
1/2 c. onion, diced
2 cloves garlic, minced
1/2 jalapeno, seeded and deveined, minced (use a whole if you like more heat)
1/2 c. bell pepper, diced
1/2 c. tomatoes (about 6 grape tomatoes), diced and drained (see instructions below)
1 c. fresh corn, shucked
1 tsp. red wine vinegar
juice of 1/2 lime
1/4 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. fresh cilantro, chopped
4 thick pork chops (look for chops about an inch thick)
12 toothpicks, soaked in water for 20 mintues
Fresh Chopped Salsa:
10-15 grape tomatoes, quartered and drained
2 garlic cloves, minced
heaping 1/4 c. green onions, white and green parts, diced
1/2 tsp. ground cumin
handful of fresh cilantro, chopped
juice of 1/2 lime (more or less to taste)
splash red wine vinegar
salt and pepper to taste