4 pork loin chops, cut 3/4-inch thick
4 small zucchini and/or yellow summer squash, halved lengthwise
1 tablespoon olive oil
Ground black pepper
1 orange, peeled and chopped
1/2 cup bottled chipotle salsa
Brush chops and squash lightly with olive oil and sprinkle with salt and pepper. For a charcoal grill, place chops and squash, cut sides down, on the grill rack directly over medium coals. Grill squash 6 to 8 minutes and chops 11 to 13 minutes, turning once, until squash are tender and centers of chops are just slightly pink (160 degrees F).
Meanwhile, stir together orange and salsa. Slice squash into bite-size pieces. Spoon salsa mixture on top of chops.
Per Serving: cal. (kcal) 268, Fat, total (g) 14, chol. (mg) 78, sat. fat (g) 4, carb. (g) 10, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 26, vit. A (IU) 437.31, vit. C (mg) 39.56, Thiamin (mg) 0.64, Riboflavin (mg) 0.43, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 1.19, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 340, Potassium (mg) 886, calcium (mg) 60.58, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet