Careme

Ingredients

• Boneless Pork Loin Chop

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

  2 ears $0.79
• Organic Heirloom Tomatoes

  1 medium tomato (about 6 ounces) $4.43
• Medium Hass Avocado

  1 avocado $1.09
• Red Onion

  1/4 cup diced $1.99
• Cilantro Bunch

  1/4 cup chopped $1.19
• Lime

  1 lime (about 2 tablespoons juice) $0.69
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Shuck 2 ears corn and cut the kernels from the cobs. Dice 1 medium tomato, cube 1 avocado, finely dice 1/4 cup red onion, and chop 1/4 cup cilantro. Juice 1 lime to obtain about 2 tablespoons juice.
2. Pat 2 pork chops dry, then coat them with 1 tablespoon lime juice, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 5 minutes.
3. Combine 1 diced tomato, 1 cubed avocado, 1/4 cup diced red onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon kosher salt to make the salsa.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear 2 seasoned pork chops for 4–5 minutes per side, or until the thickest part reaches 145°F; transfer the 2 pork chops to a board and rest for 5 minutes.
5. While the 2 pork chops rest, add 1 tablespoon olive oil, the kernels from 2 ears corn, and 1/4 teaspoon kosher salt to the skillet. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until browned in spots.
6. Slice the 2 rested pork chops. Place 1 sliced pork chop and the kernels from 1 ear corn on each of 2 plates, divide all the avocado-tomato salsa between the plates, and garnish each serving with 1 tablespoon chopped cilantro.