Grilled Pork Chops with Ancho-Avocado Orzo

Grilled Pork Chops with Ancho-Avocado Orzo

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  • Makes: 4 servings
  • Prep 35 mins
  • Roast 20 mins
  • Stand 18 mins
  • Serving Size: 1 pork chop and 1 cup orzo mixture each
  • Carb Grams Per Serving: 41


  • 2 fresh poblano chile peppers
  • 4 4 - 5 - ounces boneless pork loin chops
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Nonstick cooking spray
  • 1 avocado, halved, seeded, and peeled
  • 1/2 cup fat-free half-and-half
  • 2 tablespoons lime juice
  • 1/2-1 teaspoon ground ancho chile pepper
  • 2 cups cooked orzo pasta
  • 1/2 cup canned reduced-sodium black beans
  • 1/2 cup cherry tomatoes, halved and/or quartered
  • 1/2 cup sliced green onions (4)
  • 1/3 cup frozen whole kernel corn, thawed
  • 2 tablespoons snipped fresh cilantro
  • Fresh cilantro leaves (optional)


  1. Preheat oven to 425 degrees F. Halve chile peppers; remove seeds and membranes.* Place chile pepper halves, cut sides down, on foil-lined baking sheet. Roast about 20 minutes or until peppers are charred and very tender. Bring foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skins; gently pull off skins in strips and discard. Coarsely chop peppers. Set aside.
  2. Trim fat from chops. Sprinkle pork chops with 1/4 teaspoon of the salt and the black pepper. Coat a grill pan with cooking spray. Heat grill pan over medium heat. Cook pork chops on hot grill pan 6 to 10 minutes or until no longer pink (145 degrees F). Let stand 3 minutes before serving.
  3. Meanwhile, in a food processor or blender combine avocado, fat-free half-and-half, lime juice, ground ancho chile pepper, and the remaining 1/2 teaspoon salt. Cover and process or blend until smooth.
  4. In a large bowl combine coarsely chopped chile peppers, orzo, black beans, cherry tomatoes, green onions, corn, the 2 tablespoons snipped cilantro, and the avocado mixture.
  5. Serve pork chops over orzo mixture. If desired, garnish with cilantro leaves.


  • *Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 395 cal., 10 g total fat (2 g sat. fat), 79 mg chol., 597 mg sodium, 41 g carb. (6 g fiber, 4 g sugars), 34 g pro.

Diabetic Exchanges

Lean Meat (d.e): 3.5; Starch (d.e): 2; Fat (d.e): 0.5; Vegetables (d.e): 2