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Grilled Pasilla Pork Chops with Corn on the Cob
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Grilled Pasilla Pork Chops with Corn on the Cob

30 Minutes
15 Min Prep
30 Min Cook
Brown sugar and pasilla chiles give these grilled pork chops a delicious sweet and spicy appeal. Serve with corn on the cob and prepare for applause.
What You Need
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8 servings
Original recipe yields 8 servings
1-1/2 oz. dried pasilla chile s (about 6), stemmed, seeded and hydrated
1/2 cup KRAFT Real Mayo Mayonnaise
2 tsp. brown sugar
1/4 tsp. garlic powder
8 pork loin chops (2-1/2 lb.)
8 ears corn on the cob, husks and silk removed
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat grill to medium heat.
2
Blend hydrated chiles in blender until smooth; press through wire mesh strainer into large bowl. Remove 2 Tbsp. of the chile puree; add to mayo. Add sugar and garlic powder to remaining chile puree in bowl. Add chops; turn to evenly coat with chile mixture.
3
Rinse corn under cold water; grill 12 to 15 min. or until tender, turning occasionally. Grill chops 5 to 6 min. on each side or until done (145°F).
4
Spread mayo mixture onto corn; sprinkle with cheese. Serve with chops.
Kitchen Tips
Variation
Prepare using 8 boneless pork chops. Reduce grilling time, if necessary, to cook chops until done (145ºF).
Hydrated Pasillas
Six large pasilla chiles will yield about 1/3 cup puree. Make extra for later use; keep refrigerated in an airtight container.
Nutrition
Calories
330
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 210mg
9%
Total Carbohydrates 21g
8%
Dietary Fibers 3g
11%
Sugars 6g
12%
Protein 24g
48%
Vitamin A
40%
Vitamin C
6%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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