Follow Up to Tara's special weekend challenge from last week -- Posting a new recipe I tried this week. (1 Down, 2 to go.)
I made this Wednesday night and absolutely loved the bean and mango salad (made a double batch of the salad, and my youngest stepson and I have been devouring the leftovers over the last couple days.) The pork chops were subtle, which I thought balanced the salad perfectly, although my husband thought the chops were just okay. I will definitely make the salad again but I will experiment with the chops, either grilling and/or using some marinade to make them more flavorful with stronger fajita flavors.
Source: Better Homes and Gardens New Dieter's Cookbook, Third Edition (2003)
Fajita Pork Chops
Prep: 20 Minutes
Stand: 30 Minutes
Broil: 9 Minutes
Makes: 4 Servings
1 15-ounce can Great Northern beans, rinsed and drained
1 large mango, pitted, peeled, and chopped, or 2 medium nectarines or peaches, peeled, pitted, and chopped
1 small roma tomao, seeded and chopped
1/4 cup sliced green onions (2)
2 tablespoons cider vinegar
1 tablespoon fresh jalapeno chili pepper, seeded and finely chopped
1 teaspoon sugar
1/2 teaspoon fajita seasoning
2 cloves garlic, minced
4 boneless pork loin chops, cut 3/4 inch thick (about 1.5 pounds total)
1 teaspoon fajita seasoning
Lime wedges (optional)
1) Finely shred 1/2 teaspoon peel from lime. Squeeze juice from lime. Reserve 2 teaspoons lime juice for pork chops. [My limes did not yield a lot of juice, so I supplemented with bottled lime juice.]
2) For salad, in a medium bowl combine shredded lime peel, remaining lime juice, beans, mango, tomato, green onions, vinegar, jalapeno, sugar, the 1/2 teaspoon fajita seasoning, and the garlic. Let stand at room temperature for 30 minutes, stirring occasionally. (Or, if desired, cover and refrigerate for up to 24 hours.)
3) Trim fat from chops. Brush the reserved 2 teaspoons lime juice onto both sides of each chop. Sprinkle chops with the 1 teaspoon fajita seasoning.
4) Preheat broiler. Place chops on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 9 to 11 minutes or until pork juices run clear (160 deg F), turning once. Slice chops and serve with salad. If desired, serve with lime wedges.
Grilling directions: Prepare as abo ve through step 3. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until done (160 deg F), turning once. Clice chops and serve with salad.
Nutrition facts per serving:
385 cal, 9 g total fat (3 g sat fat), 93 mg chol, 402 mg sodium, 32 g carb, 7 g fiber, 43 g protein
57% vit A
48% vit C
1/2 Fruite, 1 1/2 Starch, 5 Meat
* Shannon's notes: I made a big batch of the salad, doubling everything just about except the jalapeno (it was perfect with just one) and using 4 roma tomatoes and 1.5 TBSP minced garlic. If I hadn't doubled the beans it would have been just right. It was still awesome, don't get me wrong, it's just a missed opportunity for more of the produce. Next time I make it I will either use just one can of beans, or use 2 cans of beans but 3-4 mangos and 8 roma tomatos.
I'm only this far, and only tomorrow leads my way -- #41, DMB