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Picture of Grilled Pork Chops With Nectarine-Onion Salsa
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1949 kcal 97 %
  • Fat 85 g 131 %
  • Saturated 17 g 87 %
  • Carbs 126 g 42 %
  • Fiber 23 g 93 %
  • Protein 175 g 350 %
  • Cholesterol 539 mg 180 %
  • Sodium 4797 mg 200 %
  • Calcium 236 mg 24 %
  • Magnesium 374 mg 89 %
  • Potassium 5812 mg 124 %
  • Iron 10 mg 55 %
  • Zinc 8 mg 71 %
  • Phosphorus 2425 mg 346 %
  • Vitamin A 498 µg 55 %
  • Vitamin C 75 mg 83 %
  • Thiamin (B1) 1 mg 90 %
  • Riboflavin (B2) 1 mg 62 %
  • Niacin (B3) 74 mg 464 %
  • Vitamin B6 5 mg 387 %
  • Folate equivalent (total) 136 µg 34 %
  • Vitamin B12 14 µg 578 %
  • Vitamin D 113 µg 756 %
  • Vitamin E 28 mg 184 %
  • Vitamin K 49 µg 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Grilled Pork Chops With Nectarine-Onion Salsa

Ingredients

  • 2 pounds (about 6) nectarines, quartered
  • 2 red onions, quartered
  • 2 tablespoons extra-virgin olive oil, plus more for grilling
  • Coarse salt and freshly ground pepper
  • 2 teaspoons Dijon mustard
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 2 teaspoons seeded, minced jalapeno chile
  • 1/4 cup torn fresh mint
  • 6 swordfish steaks (each 1 pound and 1 inch thick)

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