Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pancake | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 x ½-inch-thick boneless pork chops
- 1 teaspoon salt
- ½ teaspoon ground cumin
- freshly ground pepper
- 5 tomatillos, papery skins removed, rinsed, quartered
- 1 jalapeno, seeded, quartered
- 1 small onion, quartered
- 2 cloves garlic
- juice of ½ lime
- 1 tablespoon maple syrup or pancake syrup
- ½ cup chopped cilantro
Directions
Heat grill to medium-high or heat broiler.
Season pork chops with ½ teaspoon of the salt, cumin and pepper to taste; set aside.
Combine tomatillos, jalapeno, onion, garlic, lime juice, syrup, remaining ½ teaspoon of salt and pepper to taste in the bowl of a food processor.
Pulse 8 to 10 times until mixture is coarsely chopped.
Transfer salsa to a microwave-proof bowl; microwave on high 3 minutes.
Stir in the cilantro and set aside.
Meanwhile, cook the pork chops until no longer pink inside, turning once, about 5 minutes per side.
Divide salsa among 6 plates; top with pork chops and bean salad.