Grilled Pork Chops with Fiery Salsa

We have had this recipe staring us in the eye for 4 years, and can't believe we never tried it. I think it was because of East meets South. I'm not a fan of fish sauce, so I didn't want to harm an innocent avocado!
Boy was I wrong. This was so good. I didn't taste any Asian flavor except the Sriracha did make for a hot salsa (hence the name). Definitely having again. We had with red potatoes with SW Seasoning.

Grilled Pork Chops with Fiery Salsa

Photo by ALB

Sriracha and fish sauce lend the salsa an Asian flavor. Serve it with grilled chicken, shrimp, or even tortilla chips.

Ingredients
1 1/2 cups diced tomato
1/3 cup diced red onion
1/4 cup diced avocado
1 tablespoon chopped fresh cilantro
1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
2 teaspoons fresh lemon juice
1/2 teaspoon fish sauce
1 teaspoon sugar
3/4 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
Cooking spray

Preparation
Prepare grill to medium-high heat.
Combine first 7 ingredients.
Combine sugar and next 4 ingredients (through pepper); sprinkle evenly over both sides of pork. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with salsa.

Yield: 4 servings (serving size: 1 chop and about 1/3 cup salsa)

CALORIES 188 (34% from fat); FAT 7g (sat 2.1g,mono 3.2g,poly 0.7g); IRON 1.4mg; CHOLESTEROL 65mg; CALCIUM 21mg; CARBOHYDRATE 8g; SODIUM 316mg; PROTEIN 22.7g; FIBER 1.7g

Cooking Light, JULY 2004