Careme

Ingredients

• Boneless Pork Loin Chop

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

  2 ears, husks removed $0.79
• Vine On Tomato

  2 medium tomatoes $2.79
• Sweet Onion

  1/2 small onion $1.66
• Cilantro Bunch

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

  2 limes $0.69
• Orange juice

  1/4 cup
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425–450°F. Dice 2 medium tomatoes, finely dice 1/2 small sweet onion, chop 1/4 cup cilantro, and separately zest and juice 2 limes.
2. Mix the zest and juice of 1 lime, 1/4 cup orange juice, 3 grated garlic cloves, 1 tablespoon olive oil, 3/4 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 2 pork chops, about 12 ounces total, in the mojo and marinate at room temperature for 10 minutes.
3. Rub 2 ears corn with 1 tablespoon olive oil, 1/4 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Grill 2 seasoned ears corn for 10–12 minutes, turning every few minutes, until lightly charred. At the same time, grill 2 marinated pork chops for 4–6 minutes per side, closing the lid between turns, until their centers reach 145°F.
5. Transfer 2 grilled pork chops to a board and rest for 5 minutes; let 2 grilled ears corn cool enough to handle during the same 5 minutes.
6. Cut the kernels from 2 grilled ears corn and toss them with 2 diced tomatoes, 1/2 diced sweet onion, 1/4 cup chopped cilantro, the zest and juice of 1 lime, and 1/4 teaspoon kosher salt.
7. Slice 2 rested pork chops and divide them between 2 plates, spooning the corn-tomato mixture made from 2 ears corn and 2 tomatoes alongside.