Fire up those grills and learn how to make these zesty spice rubbed thick cut pork chops with an easy to prepare fire roasted black bean corn salsa. When your’e done with this one, be sure to keep those flames going and try out my Grilled Seabass and my Smoked Chicken Salad recipe!
This is a sponsored conversation written by me on behalf of Franke Kitchen Systems. The opinions and text are all mine.
Thick cut bone in pork chops are one of my favorite cuts of pork. The bone in helps to provide fantastic flavor while helping to seal in juices, not-too-mention when being rubbed with zesty spices and seasonings. The black bean corn salsa that goes over top requires just a bit of prep, and the Franke Chef Center is always helpful when it comes to cutting vegetables and keeping the kitchen clean.
PREPPING VEGETABLES FOR CORN SALSA
STEP 1: Start by rinsing the canned beans in the Franke Chef center using the colander attachment.
STEP 2: Rinse the vegetables for the salsa.
STEP 3: Seed the peppers and ser aside.
STEP 4: Slice the tomatoes around the outside seeding it.
STEP 5: Place the vegetables on a sheet tray lined with parchment paper and drizzle with olive oil.
CHEF TIP: If jalapeños are too spicy for you, be sure to use only poblano peppers.
HOW TO CHOOSE CORN ON THE COB
When it comes to selecting corn you should remember these important tips.
- The corn should be firm while in the husk
- The tops of the corn where the silk is coming out (the string like material) should be moist
- When peeling back the corn the kernels should be plump, yellow and covering the cob all the way to the top.
HOW TO GRILL CORN
I find that the absolutely best way to cook corn on the grill is by leaving it in the husk and placing it directly onto the grill. This process steam grills your corn ensuring that it is cooked through and extremely tender. The most important piece is that when you shuck it, all of the silk comes off with the husk leaving no string material on the cob.
CHEF NOTE: Corn takes about 20 minutes to grill at around 450° so after 15 minutes of the corn cooking, add on the remaining vegetables to cook for 5-7 minutes.
CHEF TIP: Let the corn sit for 5 to 7 minutes at room temperature before shucking because it will be hot.
HOW TO MAKE THE SALSA
- Shuck the corn and trim the kernels off of the cob and add to a large bowl.
- Medium dice the grilled peppers, tomatoes and onions and add it to the bowl along with the corn.
- Finish by adding the strained black beans, chopped cilantro, sliced green onions, lime juice, salt and pepper to the bowl and mix until combined.
CHEF NOTE: I like to gently mix it to keep some of the big chunks of corn intact.
Some other ingredients to add into the black bean corn salsa, but not limited to are:
- Red bell peppers
- Serrano Peppers
- Fresh Oregano
- Lemon Juice
- Chili Powder
HOW TO GRILL PORK CHOPS
When it comes to grilling anything, it’s important to preheat your grill to 450°-550° which is the optimal grilling temperature range. Pork chops can be tricky because they can over cook quickly turning them tough and dry. I always prefer to serve up pork medium to medium well, no you won’t get sick at those temperatures.
- Start by making the rub and mixing it with some olive oil.
- Coat the pork chops in the mixture and let sit marinate for at least 20 minutes before grilling.
- Place the pork chops directly onto the grill and cook until grill marks are formed, and it has reached an internal temperature of 140°.
- Remove from the grill and let rest for 3 to 5 minutes before serving.
CHEF NOTE: It’s always important to rest any cooked meat so that the juices can soak back into it making it more tender and flavorful.
Serve the grilled pork chops alongside of the salsa and garnish with addition green onions and cilantro. This one is a winner you all, happy cooking my friends!
REHEATING THIS RECIPE: I like to add the pork chops with a little bit of chicken stock to a large frying pan covered in foil and cooking it in the oven at 375° for 10 to 12 minutes. This will help keep it moist. The black bean corn salsa can be heated in a pan over low heat or simply in the microwave.
STORING AND FREEZING: It will refrigerate well covered in plastic, lasting up to 4 days. In addition it will also freeze well covered in plastic for up to 2 months.
*If you’re loving this Pork Chips recipe then you absolutely have to check out my Smoked St. Louis Style Ribs or my Stuffed Bone in Pork Chop and be sure to drop me a comment below and a rating if you’ve had the chance to make this.*
Grilled Thick Cut Pork Chops with Black Bean Corn Salsa
For the Mexican Spices:
- 2 tablespoons sea salt
- 1 tablespoon dry oreagno
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
For the Pork Chops
- 3 tablespoons olive oil
- four 8 to 10-ounce bone in thick cut pork chops
For the Black Bean Corn Salsa:
- 6 vine ripe tomatoes seed removed
- 5 ears of shucked corn
- 1 seeded jalapeño
- 1 seeded poblano pepper
- 1 peeled thickly sliced sweet onion
- 3 tablespoons of olive oil
- juice of 2 limes
- two 16-ounce cans of black beans strained and rinsed
- 3 tablespoons of thinly sliced green onions
- 3 tablespoons of chopped fresh cilantro
- sea salt and fresh cracked pepper to taste
- Preheat the grill to high heat (450° to 550°).
- Rub: Mix together all of the ingredients in a small bowl and set aside. NOTE: You will have some left over
- Salsa: Place the corn in the husks onto the grill and cook for 20 minutes turning every 5 minutes.
- Drizzle the tomatoes, corn, peppers and sweet onions with olive oil and place on the grill on after the corn has been cooking for 1Grill for 5 to 7 minutes or until grill marks have formed and tender.
- Remove everything from the grill. Shuck the corn and trim and medium dice the vegetables.
- Add everything to a bowl along with the beans, lime juice, green onions, cilantro, salt and pepper and gently mix until combined. Set aside.
- Pork: Mix the olive oil with 2 tablespoons of the rub on a plate until combined and dredge the pork in the seasoning rub. Let sit for 20 minutes and then place directly onto a hot grill and cook for 4 to 5 minutes per side or until grill marks have formed and it has reached an internal temperature of 140°.
- Remove the pork from the grill and rest for 3 to 5 minutes before serving.
- To Plate: Place down the pork chops and top off with the salsa.
• Corn takes about 20 minutes to grill at around 450° so after 15 minutes of the corn cooking, add on the remaining vegetables to cook for 5-7 minutes.
Let the corn sit for 5 to 7 minutes at room temperature before shucking because it will be hot.
• I like to gently mix the black bean corn salsa to keep some of the big chunks of corn intact.
• It’s always important to rest any cooked meat so that the juices can soak back into it making it more tender and flavorful.
• REHEATING THIS RECIPE: I like to add the pork chops with a little bit of chicken stock to a large frying pan covered in foil and cooking it in the oven at 375° for 10 to 12 minutes. This will help keep it moist. The black bean corn salsa can be heated in a pan over low heat or simply in the microwave.
• STORING AND FREEZING: The pork chops and black bean corn salsa will refrigerate well covered in plastic, lasting up to 4 days. In addition it will also freeze well covered in plastic for up to 2 months.