Careme

Ingredients

• Bone-In Pork Loin Chop

  2 chops, about 12–16 ounces total $6.99
• Bi-color Corn

  2 ears, shucked $0.79
• Slicer Tomato

  1 medium, diced $2.99
• Red Onion

  1/4 small onion, finely diced $1.99
• Cilantro Bunch

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

  1, divided $0.69
• Navel Oranges

  1 $1.66
• Achiote paste

  1 1/2 tablespoons
• Garlic

  1 clove, finely grated
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high. Pat the pork chops dry; shuck the corn, dice the tomato and onion, chop the cilantro, and cut the lime in half.
2. Whisk the achiote paste with the juice of the orange, juice of half the lime, garlic, 1 tablespoon olive oil, honey, cumin, 1/2 teaspoon salt, and black pepper. Coat the pork and let it marinate at room temperature for 15 minutes.
3. Toss the corn with the remaining tablespoon of olive oil and a pinch of salt. Grill, turning occasionally, until lightly charred and tender, 8–10 minutes; transfer to a cutting board.
4. Lift the pork from the marinade and let the excess drip away. Grill for 4–6 minutes per side, or until the thickest part reaches 145°F; rest for 5 minutes.
5. Cut the kernels from the cobs. Toss them with the tomato, red onion, cilantro, juice of the remaining lime half, and the remaining pinch of salt; taste and adjust the seasoning.
6. Plate one pork chop per person and spoon the warm corn-tomato relish alongside and partly over the pork.