Food & Photo
Heating the spice-infused oil briefly helps the flavors meld in a flash, giving the taste of a long marinade despite the quick prep time.
- 1 ripe avocado, pitted, peeled, and diced
- 1/2 c prepared mango-peach salsa
- 1 tbsp Mexican seasoning blend
- 2 tsp olive oil
- 4 (1/2"-thick) bone-in pork chops, at room temp.
In bowl, combine avocado and salsa; set aside. In microwave-safe bowl, combine Mexican seasoning and olive oil. Cover and microwave 10 sec. or until heated.
Place skillet coated with olive oil cooking spray over medium-high heat. Coat pork chops evenly with oil mixture. Cook chops 6 min. or until done, turning once. Transfer chops to serving platter. Top with avocado salsa. Serve with warm tortillas and lime wedges, if desired.
Enjoy With Sweet Potato Wedges
This smoky-sweet side is the perfect complement to our creamy salsa. To make: Pierce 3 sweet potatoes; microwave 10 min., turning once. Cool slightly. Cut into 1" wedges; toss with 2 tbsp. oil, 1 tbsp. smoked paprika, and 2 tsp. minced fresh rosemary. Heat grill or grill pan. Grill 5 min. or until tender. Serves 4.