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, zest and juice separated $0.69
• Olive oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Kosher salt

  1 3/4 teaspoons
• 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; then zest and juice 1 lime separately.
2. Pat 12 ounces Boneless Pork Loin Chop very dry. Rub with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and the zest of 1 lime; let stand for 10 minutes while the grill finishes heating.
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, 1/2 teaspoon kosher salt, and the juice of 1 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. Place the 2 ears corn on the grill; after 2 minutes, turn the 2 ears corn and add the 12 ounces seasoned Boneless Pork Loin Chop. Continue grilling the 2 ears corn for 8–10 minutes, turning every 2–3 minutes, while grilling the 12 ounces pork for 4–5 minutes per side, until the corn is charred and the pork reaches 145°F.
5. Transfer the 12 ounces grilled Boneless Pork Loin Chop and 2 ears grilled Bi-color Corn to a platter; rest both for 5 minutes so the pork stays juicy and the corn remains warm.
6. Divide the 12 ounces rested Boneless Pork Loin Chop and 2 ears grilled Bi-color Corn between two plates, then spoon 1/2 of the prepared heirloom tomato salsa over each serving of pork.