8 bone-in ribeye (rib) pork chops
2 tablespoons olive oil
1 cup white onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
2 cloves garlic, minced
3 8-oz cans salsa, such as LaPreferida or Goya
1 teaspoon chili powder
Prepare a grill to medium-high heat (about 450 degrees F.).
Heat olive oil in a large skillet over medium heat. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add salsa and chili powder, cook 5 minutes. Reduce heat to low.
Oil grill grate. Grill chops over direct heat until the internal temperature reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes. Serve with salsa mixture.
The Caribbean flavors and generous amount of sauce in this dish call for plenty of rice (preferably yellow rice) and black beans. If you wish, serve warm flour tortillas on the side to soak up every drop of the sauce.
Calories: 200 calories
Fat: 8 grams
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