Santa Fe pork chops with guacamole sauce
10
- Prep Time15 min
- Total Time15 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
1 tbsp vegetable oil
2 tsp ground coriander
2 tsp chili powder
1 tsp garlic salt
1/2 to 1 tsp Tabasco sauce
4 pork loin chops, at least 1/2-in. thick
1 ripe avocado
1 lime
1 cup chopped fresh coriander
1/2 cup water
1/2 tsp salt
1/2 tsp Tabasco sauce
3 plum tomatoes
Instructions
Oil grill and heat barbecue to medium-high. In a small bowl, stir oil with 2 tsp (10 mL) coriander, chili powder, garlic salt and 1/2 tsp (2 mL) Tabasco. If you like it hot, add the full amount of Tabasco. Rub over both sides of chops. Let stand at room temperature while preparing sauce.
For sauce, cut avocado in half. Remove and discard pit. Scoop flesh into a blender or food processor. Squeeze in about 1 tbsp (15 mL) juice from lime. Add 1 cup (250 mL) coriander, water, salt and 1/2 tsp (2 mL) Tabasco. Whirl until smooth. Taste and add more lime juice and Tabasco, if needed. Spoon into a medium-size bowl. Cut tomatoes in half. Squeeze out and discard seeds. Finely chop tomatoes, then stir into avocado mixture. Sauce tastes best the same day it's made. If making ahead, cover and refrigerate 4 to 6 hours.
Place chops on grill. Barbecue, covered, until meat feels firm to the touch, 5 to 7 minutes per side. Place on plates and top with generous dollops of avocado sauce. Terrific with grilled corn on the cob.
Nutrition (per serving)
Calories 275, Protein 22.1g, Carbohydrates 7.2g, Fat 18.2g, Fibre 3.4g, Sodium 659mg.
Mildly spicy grilled pork chops are a good match with creamy avocado sauce ? break out the nachos for dipping with any sauce that's left over!
Indoor Sizzle
Preheat grilling machine to medium-high. Place pork on grill. Grill with lid closed until meat feels firm to the touch, 5 to 7 minutes.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.