Ingredients Jump to Instructions ↓

  1. 1/4 cup white wine vinegar

  2. 3 tablespoons snipped fresh cilantro

  3. 1 teaspoon olive oil

  4. 1 cup fresh or frozen whole kernel corn

  5. 3 plum tomatoes, chopped

  6. 1/2 cup thinly sliced green onions

  7. 1 small fresh jalapeno pepper, seeded and minced*

  8. 4 center-cut pork loin chops, cut 3/4 inch thick Cactus leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. Trim fat from chops. Grill chops on rack of an uncovered grill directly over medium heat for 8 to 11 minutes or until juices run clear, turning once and brushing occasionally with sauce. If desired, serve chops on cactus leaves. Serve with salsa. Makes 4 servings. Note Hot peppers contain volatile oils that can burn eyes, lips, and sensitive skin. Please wear plastic gloves while working with peppers and be sure to wash your hands thoroughly afterward.


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