Ancho Pork Chops & Corn Salsa
Servings:*
4 servingsIngredients
- Pork chops:
- 4 bone-in pork chops (boneless will also work)
- 3 tablespoons olive oil
- Juice from 1 lime
- Zest from ½ lime
- 1 tablespoon ancho chile powder
- 2 teaspoons cumin
- 1 teaspoon garlic powder
- ½ teaspoons oregano
- ½ teaspoons salt
- Avocado Corn Salsa:
- 1 ½ cups corn, cooked
- 1 avocado, diced
- ½ small red onion, finely chopped
- 1 jalapeno, diced
- ¼ cup cilantro, chopped
- Juice from ½ lime
- ½ teaspoons cumin
- ½ teaspoons salt
Directions
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In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chile powder, cumin, garlic powder, oregano and salt.
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Brush the marinade over the pork chops and refrigerate for 30 minutes, or up to 8 hours.
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To make the corn salsa, combine all of the salsa ingredients in a bowl, stirring well to combine.
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To cook the pork chops, heat your grill to medium-high.
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Once hot, place the pork chops on the grill and cook for 7-8 minutes on each side, until it reaches 145-160 F on an instant-read thermometer. Note: If the pork chops are not up to temperature after 15 minutes, flip once more and cook until desired temperature is reached.
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Serve the pork chops topped with the avocado corn salsa. Enjoy!
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.