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!
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chile powder, cumin, garlic powder, oregano and salt.
- Brush the marinade over the pork chops and refrigerate for 30 minutes, or up to 8 hours.
- To make the corn salsa, combine all of the salsa ingredients in a bowl, stirring well to combine.
- To cook the pork chops, heat your grill to medium-high.
- 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.
- 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
Premium All-Natural Pork Thick-Cut Bone-In Center Rib Chops, 1.5 Pound
Deal
$10.49 avg/ea was $11.84 avg/ea$6.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
L&B Chile Cilantro Seasoning, 2.9 Ounce
$7.59$2.62/oz
L&B Ground Cumin, 1.7 Ounce
$6.59$3.88/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.99 was $7.99$2.91/oz
L&B Greek Oregano, 0.6 Ounce
$4.99$8.32/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
Cailfornia Avocados, 1 Each
$2.99
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Morton Salt, 26 Ounce
$2.69$0.10/oz
Directions
- In a bowl, whisk together the olive oil, lime juice, lime zest, ancho chile powder, cumin, garlic powder, oregano and salt.
- Brush the marinade over the pork chops and refrigerate for 30 minutes, or up to 8 hours.
- To make the corn salsa, combine all of the salsa ingredients in a bowl, stirring well to combine.
- To cook the pork chops, heat your grill to medium-high.
- 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.
- Serve the pork chops topped with the avocado corn salsa. Enjoy!