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.
Prep Time: 20minutes
Cook Time: 30minutes
Marinating Time: 20minutes
Total Time: 1hour10minutes
For the Mexican Spices:
1teaspooncrushed red pepper flakes
For the Pork Chops
four 8 to 10-ounce bone in thick cut pork chops
For the Black Bean Corn Salsa:
6vine ripe tomatoes seed removed
5ears of shucked corn
1seeded poblano pepper
1peeled thickly sliced sweet onion
3tablespoonsof olive oil
juice of 2 limes
two 16-ounce cans of black beans strained and rinsed
3tablespoonsof thinly sliced green onions
3tablespoonsof 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.