Chili-spiced chops with guacamole

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15 min


4 Servings

* PLUS Grilling Time: 10 minutes


  • 1 tbsp vegetable oil
  • 2 tsp ground coriander
  • 2 tsp chili powder
  • 1 tsp garlic salt
  • 1/2 to 1 tsp Tabasco sauce
  • 4 pork loin chops , about 1/2-in. thick


  • 1 ripe avocado
  • 1 lime
  • 1 cup chopped fresh cilantro
  • 1/2 tsp salt
  • 1/2 tsp Tabasco sauce
  • 3 plum tomatoes


  • Oil grill and heat barbecue to medium-high. For chops, in a small bowl, stir oil with coriander, chili powder, garlic salt and 1/2 tsp Tabasco sauce. If you like it hot, use 1 tsp Tabasco. Rub over both sides of chops. Let stand at room temperature while preparing sauce.
  • For guacamole, cut avocado in half and discard pit. Scoop flesh from peel into a blender or food processor. Squeeze in about 1 tbsp juice from lime. Add cilantro, 1/2 cup water, salt, and 1/2 tsp Tabasco sauce. Whirl until smooth. Taste and add more lime juice and Tabasco if you wish. Spoon mixture into a medium bowl. Cut tomatoes in half. Squeeze out and discard seeds. Finely chop tomatoes, then stir into avocado mix. Guacamole tastes best the same day it’s made.
  • Place chops on grill. Barbecue, lid closed, until meat feels firm to the touch, 5-7 minutes per side. Place on plates and top with generous dollops of guacamole. Delicious with grilled corn on the cob.

Nutrition (per serving)

  • Calories
  • 275,
  • Protein
  • 22 g,
  • Carbohydrates
  • 7 g,
  • Fat
  • 18 g,
  • Fibre
  • 3 g,
  • Sodium
  • 659 mg.

Make-Ahead Tip:

Cover and refrigerate guacamole for up to 6 hours.