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Grilled Ancho Pork Chops & Corn SalsaGrilled Ancho Pork Chops & Corn Salsa
Grilled Ancho Pork Chops & Corn Salsa
Grilled Ancho Pork Chops & Corn Salsa
These delightful Ancho Pork Chops & Corn Salsa are perfect for a bbq in the park, evening on the patio and everything in between!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipes: Grilled Ancho Pork Chops with Corn Salsa
Grilled Ancho Pork Chops & Corn Salsa
Prep Time30 Minutes
Servings4
Cook Time15 Minutes
Ingredients
FOR THE PORK CHOPS: 4 bone-in pork chops (boneless will also work)
3 tablespoons olive oil
Juice from 1 lime & zest from 1/2 lime
1 tablespoon ancho chile powder
2 teaspoons cumin
1 teaspoon garlic powder
½ teaspoons oregano
½ teaspoons salt
FOR THE 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 salt
Directions
  1. In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chile powder, cumin, garlic powder, oregano and salt.
  2. Brush the marinade over the pork chops and refrigerate for 30 minutes, or up to 8 hours.
  3. To make the corn salsa, combine all of the salsa ingredients in a bowl, stirring well to combine.
  4. To cook the pork chops, heat your grill to medium-high.
  5. 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.
  6. Serve the pork chops topped with the avocado corn salsa. Enjoy!
30 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE PORK CHOPS: 4 bone-in pork chops (boneless will also work)
Berkwood Farms Berkshire Pork Bone-In Pork Rib Chops
Berkwood Farms Berkshire Pork Bone-In Pork Rib Chops, 0.5 Pound
$7.00 avg/ea$13.99/lb
3 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Juice from 1 lime & zest from 1/2 lime
Limes
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
1 tablespoon ancho chile powder
L&B Ancho Powder
L&B Ancho Powder, 2 Ounce
$6.89$3.45/oz
2 teaspoons cumin
L&B Ground Cumin
L&B Ground Cumin, 1.7 Ounce
Deal
$5.79 was $6.59$3.41/oz
1 teaspoon garlic powder
L&B Garlic Powder
L&B Garlic Powder, 2.4 Ounce
Deal
$6.99 was $7.99$2.91/oz
½ teaspoons oregano
L&B Greek Oregano
L&B Greek Oregano, 0.6 Ounce
Deal
$3.99 was $4.99$6.65/oz
½ teaspoons salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz
FOR THE AVOCADO CORN SALSA: 1 ½ cups corn, cooked
L&B Fresh Trimmed Sweet Corn
L&B Fresh Trimmed Sweet Corn, 4 Each
$6.99$1.75 each
1 avocado, diced
Ripe Avocados
Ripe Avocados, 1 Each
$2.49
½ small red onion, finely chopped
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
1 jalapeno, diced
Jalapeno Peppers
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
¼ cup cilantro, chopped
Fresh Cilantro Bunch
Fresh Cilantro Bunch, 1 Each
$1.99
Juice from ½ lime
Limes
Limes, 0.33 Pound
$0.82 avg/ea$2.49/lb
½ teaspoons salt
Morton Salt
Morton Salt, 26 Ounce
$2.83$0.11/oz

Directions

  1. In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chile powder, cumin, garlic powder, oregano and salt.
  2. Brush the marinade over the pork chops and refrigerate for 30 minutes, or up to 8 hours.
  3. To make the corn salsa, combine all of the salsa ingredients in a bowl, stirring well to combine.
  4. To cook the pork chops, heat your grill to medium-high.
  5. 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.
  6. Serve the pork chops topped with the avocado corn salsa. Enjoy!