Salsa can often serve as both a marinade and a sauce for the finished dish, as this recipe demonstrates. This technique works equally well with pork or chicken.
Place the Chops in a shallow dish or resealable plastic bag and pour half of the salsa on top. Marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Prepare a charcoal fire or preheat a gas or stovetop grill or the broiler. Remove the chops from the marinade and brush them off. Rub them lightly with olive oil and season well with salt and pepper. Grill over medium-high heat, or broil in the oven until done to your liking.
Serve topped with the remaining salsa and a sprinkling of peanuts.
© 2004 John Ash. All rights reserved.