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Grilled Pork Chops with Hatch Chile Pico de Gallo

A perfectly grilled pork chop topped with a spicy hatch chile pico de gallo.
Course Main Dishes
Cuisine American
Keyword bbq, grill, hatch chile, labor day, pork
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 328kcal

Ingredients

Hatch Chile Pico de Gallo

  • 2 roasted hatch chiles
  • 1/2 cup diced onions
  • 3 medium tomatoes seeded and diced (about 1 cup)
  • 1 tablespoon fresh cilantro chopped
  • 1/2 teaspoon salt

Southwestern Pork Chops

  • 4 thick cut bone-in pork chops
  • 2 teaspoons chili powder
  • 1 1/4 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon black pepper

Instructions

  • Combine diced chiles with onions, tomatoes, cilantro and salt. Cover and let sit at room temperature until you are ready to use.
  • Preheat grill to medium high heat.
  • Combine chili powder, salt, cumin, granulated garlic and pepper together in a bowl. Rub on both sides of the pork chops.
  • Cook pork chops on preheated grill 4 - 5 minutes or until it lifts easily off the grill. Turn and cook on the other side 3 - 4 minutes or until the pork chops lift easily and a meat thermometer registers 145 degrees. Remove from heat, allow to rest five minutes. Top with pico de gallo and serve.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 328kcal | Carbohydrates: 9g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1227mg | Potassium: 871mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1090IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg