Dry-rubbed grilled pork chops with charred corn salad is a delicious everyday kind of meal made in 30 minutes or less!
The weather is heating up, and it’s time to fire up the grill! These longer warm nights give me a chance to do some al fresco cooking on my barbecue. It’s a quick way to create impressive meals for family and friends, especially when you have delicious pork chops just waiting to be devoured.
We all get into dinner slumps, but I’ve got a satisfying pork recipe that I know will add some excitement back into meal planning. This recipe is all about creating a healthy and flavorful meal you can enjoy any day of the week. A tasty spiced grilled pork chop served with a charred corn salad is the ultimate fast and irresistible feast. All you need to do is chop, mix, and grill!
I’m a big fan of dry rubs because it instantly infuses flavor without the need for an overnight marinade. The smokey Mexican-inspired spice blend I use comes together in an instant. It’s especially convenient when you’re short on time but don’t want to sacrifice flavor. A mixture of earthy cumin, paprika, and spicy cayenne is the kick you’re looking for. Just mix, sprinkle and drizzle a little bit of olive oil top, so easy to prepare!
I’ve selected some high quality, lean pork chops for this recipe. I like using bone-in chops for the grill because it adds additional flavor and withstands the high heat. These chops are about 1/2-inch thick, so they cook very quickly and are ready in 5 minutes or less. Now you’re ready to grill.
I always feel so inspired when I walk through the fresh produce aisle. The corn in season is particularly gorgeous with plump kernels and sweetness to match. Whenever I start throwing corn on the grill, I know summer is just peaking its golden rays around the corner.
Since we have the bbq going already, a freshly charred corn salad was the way to go to pair with the grilled pork chops. I lightly brushed each cob with olive oil and seasoned with salt and pepper. Using a scorching grill to achieve those beautiful dark marks, I cooked the corn covered about 12 minutes, turning a few times, so the entire piece gets a nice char. The corn turned out so good that I’m going to use it the next time I make my summer succotash salad.
It’s all about adding vibrant colors and interesting textures to each bite. The smoky, sweet corn is combined with crunchy bell peppers, red onions, and cucumber. Ripe red tomatoes and creamy avocado bring all of the textures together. Some chopped jalapenos add just the right amount of heat.
The mixture is tossed with freshly squeezed lime juice and olive oil. Trust me. It’s AHH-MAZING!
Grab a plate and let’s get this served up! I eat a rainbow of colorful vegetables and fruit whenever I can to load up on lots of beneficial plant phytonutrients. It’s not hard to make healthy ingredients taste good, just let all of the goodness shine!
You know how they say diamonds are a girl’s best friend? Well for me, it’s those gorgeous grill marks that make me swoon. Nerdy, but true. I know I’ve hit the culinary jackpot when I lift up a piece of meat, and it’s got those deep golden brown lines. Those are indication strips of happy trails filled with extra texture and flavor.
This recipe is so easy to prepare and fast to cook that you could easily make it on those busy weeknights. What’s your favorite way to cook pork? Grilling, pan-frying, roasting? I would love to hear your favorite pork meal solution!
How do you achieve perfect grill marks on the pork?
First, you want the grill HOT, medium-high to high to start. Cover grill for at least 5 to 10 minutes to let the grates heat up. Second, always clean and oil your grill before cooking to prevent sticking. You want the meat to lift easily from the grate. I also lightly brushed the pork with oil before grilling for extra insurance. Lastly, cook meat at a 45-degree angle to the bars to get a nice strip of lines. It takes about 1 to 2 minutes for the marks to appear on the food when the grates are hot enough. If you are going for the diamond look, rotate 90 degrees again after 2 minutes, flip and repeat on the other side. Diamonds work best for thicker cuts of meat. (Source: Serious Eats)
Grilled Pork Chops with Corn Salad
Ingredients
Charred Corn Salad
- 2 cups corn kernels, (2 ears of corn)
- 1 small jalapeño, seeded and minced
- ¼ cup red onion, diced, ¼-inch dice
- ¼ cup cucumber, diced, seeded and ¼-inch dice
- ¼ cup bell pepper, diced, ¼-inch dice
- ½ cup baby tomatoes, quartered
- ½ avocado, ¼-inch dice
- 1 tablespoon olive oil
- 2 tablespoons lime juice, plus zest of 1 lime
- ¼ cup cilantro, chopped
Spiced Pork Chops
- 2 pounds bone-in pork chops, (6 portions, ½-inch thick)
- kosher salt, as needed for seasoning
- black pepper, as needed for seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ¼ teaspoon cayenne powder
- ½ teaspoon smoked paprika
- olive oil, as needed for pork
Instructions
Charred Corn Salad
- Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
- Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
- Once the grill is nice and hot, add the corn. Close the lid and cook about 2-3 minutes on each side, flipping and covering, about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow it to cool enough to handle. Reduce grill heat to medium-high.
- Carefully cut the corn kernels off the cob on a cutting board.
- In a medium-sized bowl, combine the corn, jalapeno, red onion, cucumber, bell pepper, tomatoes, avocado, 1 tablespoon olive oil, lime zest, lime juice, and cilantro. Toss together and season with salt and pepper as desired. Set aside and make the pork.
Spiced Pork Chops
- Generously season both sides of the pork chop with salt and pepper.
- In a small bowl mix the garlic powder, cumin, cayenne powder, and paprika. Sprinkle each side of the pork chops with about ¼ teaspoon of spice mix on each side.
- Lightly brush both sides of the pork with olive oil.
- Cook first side of pork covered, for about 3 minutes. Flip over and cook uncovered another 1-2 minutes, until the pork reaches an internal temperature of 135-140°F, or until no longer pink. Remove from the grill and transfer to a clean plate. Serve warm with corn salad.
Equipment
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Joel says
This recipe was great, and easy to follow. The spices on the pork compliment the citrus in the salad perfectly. This is definitely going in my go-to recipe bank.
Jessica Gavin says
Thank you for your feedback, Joel! Thrilled to hear that you enjoyed the pork and salad combination.
Donna says
Loved both of these! I did not have all of the ingredients for the Corn Salad, so I grilled some zucchini (a substitute for the cucumber) and did not have the avocado. It was still great! And the spice rub was perfect. A great combo!
Jessica Gavin says
Thanks for sharing your tasty substitutions!
David @ Spiced says
You definitely hit the culinary jackpot with this pork chops! I love that spice rub, and the charred corn…yes, please! #client
Jessica Gavin says
Thank you David! It certainly was a fast and flavor packed recipe 🙂 It was so nice firing up the grill again!