Ancho Chili Rubbed Pork Chops with Avocado Salsa

Printed from Jenn's Food Journey, adapted from Life's Ambrosia

1 Avocado, pitted, removed from skin and diced
12 cherry tomatoes, quartered
the zest and juice from 1 lime
1 Tablespoon fresh chopped Basil
1 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
olive oil
2-4 boneless pork loin chops

Combine diced avocado, tomato, lime juice and basil in a bowl. Gently stir to combine. Cover and refrigerate for 30 minutes.

In another bowl, combine chili powder, salt, cayenne, cumin, garlic powder and oregano. Place pork chops on a plate and drizzle with olive oil on both sides. Sprinkle both sides with the spice mixture, cover and let sit for 1 hour in the refrigerator. Remove pork 10 minutes before grilling and allow to sit at room temperature.

Preheat grill to 375 degrees. Clean and oil grill grates. Place the pork over direct heat and grill 4-8 minutes per side or until the pork reaches an internal temperature of 145 degrees F. Remove and allow to rest for 3 minutes.

Place pork on plate and top with salsa. Serve immediately and enjoy!