Grilled Pork Chops with Corn Salad
Yield: 6 servings
Calories: 399kcal
Fire up the grill! This dry rub seasoned pork chops recipe is paired with a charred sweet corn salad that is ready in 30 minutes or less!
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
Special Equipment
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.
Nutrition
Calories: 399kcal | Carbohydrates: 13g | Protein: 19g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 79mg | Sodium: 178mg | Potassium: 500mg | Fiber: 2g | Sugar: 3g | Vitamin A: 550IU | Vitamin C: 30.5mg | Calcium: 40mg | Iron: 1.6mg
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