You may have seen Florida (aka green avocados) in the store and wondered what they were. Green avocados contain less fat, are a little more watery, and are also firmer. This makes them a great option for grilling because they won't fall apart like a ripe Hass avocado may. I won't always seek out Florida avocados, but when they are on sale for half the price of Hass avocados I'm a fan.
Ingredients: serves 4
4 - bone-in pork chops
1 - large green avocado (Florida avocado)
1 Tbsp - Pastamore Ruby Red Grapefruit with White Balsamic Vinegar
1 Tbsp - vegetable oil
1/2 tsp - salt
1/2 tsp black pepper
Directions:
1. Remove skin and seed from avocado. Add Pastamore Ruby Red Grapefruit with White Balsamic Vinegar, vegetable oil, salt, and pepper to a large zip-top bag. Add pork chops to bag, seal, and mix until coated. Marinade for 15-30 minutes.
2. Heat grill to medium-high heat. Once hot, add pork chops and avocado. Cook avocados until they have grill marks and are tender. Cook pork chops to at least 145° F, flipping once during the cooking process.
3. Adjust seasoning with salt and black pepper. Serve with rice or over mixed greens.
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