Careme

Ingredients

• Boneless Pork Loin Chop

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

  2 ears, husks removed $0.79
• Organic Heirloom Tomatoes

  1 medium tomato, diced $4.43
• Green Jalapeno Pepper

  1 small pepper, seeded if desired and minced $2.99
• Cilantro Bunch

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

  1 $0.69
• Organic Garlic

  1 clove, finely grated $2.89
• Extra-virgin olive oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  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. Dice the tomato, mince the jalapeño, chop the cilantro, grate the garlic, and zest and juice the lime.
2. Mix the garlic, lime zest, cumin, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Rub the mixture over the pork chops and let them stand for 10 minutes while the grill heats.
3. Brush the corn with the remaining 1/2 tablespoon oil. Grill the corn and pork over direct heat, turning both occasionally; cook the corn until charred and tender, 8 to 10 minutes, and the pork until it reaches 145°F, about 4 to 6 minutes per side depending on thickness.
4. Transfer the pork to a clean plate, loosely cover, and rest for 5 minutes. Let the corn cool just enough to handle.
5. Cut the kernels from the cobs and toss them with the tomato, jalapeño, cilantro, lime juice, and remaining 1/4 teaspoon salt; taste and adjust the seasoning.
6. Plate the pork chops and spoon the charred corn salsa alongside and partially over the meat; finish with any remaining cilantro.