Careme

Ingredients

• Boneless Pork Loin Chop

  12 ounces, preferably 2 chops about 1 inch thick $6.21
• Bi-color Corn

  2 ears $0.79
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Red Onion

  1/4 cup finely diced $1.99
• Green Jalapeno Pepper

  1 small, finely chopped $2.99
• Cilantro Bunch

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

  1 $0.69
• Olive oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Shuck 2 ears Bi-color Corn; dice 8 ounces Organic Heirloom Tomatoes and 1/4 cup Red Onion; finely chop 1 small Green Jalapeno Pepper and 1/4 cup cilantro.
2. Pat 12 ounces Boneless Pork Loin Chop dry. Rub with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and the zest and juice of 1/2 lime; let stand for 10 minutes while the grill heats.
3. Combine 8 ounces diced Organic Heirloom Tomatoes, 1/4 cup diced Red Onion, 1 small chopped Green Jalapeno Pepper, 1/4 cup chopped cilantro, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and the juice of 1/2 lime; set the salsa aside.
4. Rub 2 ears shucked Bi-color Corn with 1 teaspoon olive oil, 1/2 teaspoon chili powder, and 1/4 teaspoon kosher salt. Grill for 10–12 minutes, turning every 2–3 minutes, until tender and lightly charred.
5. Grill the 12 ounces seasoned Boneless Pork Loin Chop for 4–5 minutes per side, or until the thickest part reaches 145°F. Transfer to a plate and rest for 5 minutes.
6. Place the 12 ounces grilled Boneless Pork Loin Chop on two plates, spoon the prepared heirloom tomato salsa over the top, and serve each plate with 1 ear grilled Bi-color Corn.