Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops (12 ounces total) $6.21
• Organic Zucchini Squash

  12 ounces $2.77
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Cilantro Bunch

  1/4 cup chopped $1.19
• Lime

  1 $0.69
• Organic Garlic

  1 clove $2.89
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Pat 2 pork chops (12 ounces total) dry, then coat them with 1/2 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
2. Cut 12 ounces zucchini lengthwise into 1/2-inch planks; toss with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Grill the seasoned 12 ounces pork for 4–5 minutes per side, until lightly charred and 145°F at the center; transfer it to a board and rest for 5 minutes. At the same time, grill 2 ears corn for 8–10 minutes, turning occasionally, until spotted with char.
4. Grill the seasoned 12 ounces zucchini for 3–4 minutes per side, until browned and just tender, then transfer it to a platter.
5. Cut the kernels from the grilled 2 ears corn. Combine them with 8 ounces diced heirloom tomatoes, 1/4 cup chopped cilantro, 1 minced garlic clove, the juice and zest of 1 lime, 1/2 tablespoon olive oil, and 1/4 teaspoon kosher salt.
6. Slice the rested 12 ounces pork and divide it between two plates; add the grilled 12 ounces zucchini and spoon all of the corn-tomato salsa over and alongside the pork.