Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Bi-color Corn

  2 ears, husked $0.79
• Heirloom Tomato

  1 medium, diced $4.99
• Red Onion

  1/4 small, finely diced $1.99
• Green Jalapeno Pepper

  1, seeded and minced $2.99
• Cilantro Bunch

  1/4 cup chopped leaves and tender stems $1.19
• Lime

  1, halved $0.69
• Organic Garlic

  1 clove, finely grated $2.89
• Olive oil

  2 tablespoons, divided
• Ground ancho chile

  1 1/2 teaspoons
• Dried Mexican oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Dice the tomato and onion, seed and mince the jalapeño, chop the cilantro, and pat the pork chops dry.
2. Mix 1 tablespoon olive oil with the garlic, ancho chile, oregano, 1/2 teaspoon salt, and black pepper. Rub the mixture over both sides of the pork chops; brush the corn lightly with the remaining oil.
3. Grill the corn, turning every few minutes, until tender and charred in spots, 10–12 minutes. During the final 6–10 minutes, grill the pork until well marked and its center reaches 145°F, flipping once.
4. Transfer the pork to a clean plate and rest for 5 minutes. Grill the lime halves cut-side down for 1–2 minutes, until lightly charred.
5. Cut the kernels from the corn and toss them with the tomato, onion, jalapeño, cilantro, juice from the grilled lime, and the remaining 1/4 teaspoon salt; taste and adjust the seasoning.
6. Slice the pork across the grain and plate it beside the warm charred-corn and heirloom-tomato salsa, spooning any resting juices over the meat.