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pork chops on a plate with a corn salsa

Grilled Thick Cut Pork Chops with Black Bean Corn Salsa

Fire up those grills & learn how to make these zesty spice rubbed thick cut pork chops with an easy to prepare roasted black bean corn salsa.
Course Main
Cuisine American, southern
Prep Time 20 minutes
Cook Time 30 minutes
Marinating Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 240kcal


For the Mexican Spices:

  • 2 tablespoons sea salt
  • 1 tablespoon dry oregano
  • 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 leftover
  • 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.


Chef Notes:
• If jalapeños are too spicy for you, be sure to use only poblano peppers.
• 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.
• How to Reheat: 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.


Calories: 240kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 3780mg | Potassium: 679mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1415IU | Vitamin C: 24.5mg | Calcium: 61mg | Iron: 1.9mg