All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Warmer weather calls for dusting off the outdoor grill, rounding up some friends, and sharing stories in the sunshine. This dish features a juicy boneless pork chop dusted with chili powder and grilled to perfection. It’s paired with a fresh corn salsa and crumbled Queso Fresco to make every other outdoor get-together without this tasty dish seem ordinary.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Grill Pan or Outdoor Grill
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Grill the Corn and Lime
Heat a grill pan or your outdoor grill to medium-high heat. Spray with cooking spray to prevent sticking. Remove corn from husk and rub cob with ½ tsp. olive oil and a pinch of salt and pepper. Once hot, cook corn for 2-3 minutes on each side, or until starting to caramelize. Rinse and halve the lime and add halves, fruit-side down, to the grill. Cook for 2-3 minutes, or until caramelized. Let corn cool slightly and use a sharp knife to shave kernels from the cob. Set aside.
Prepare the Ingredients
Throughly rinse produce and pat dry. Dice tomato. Mince garlic. Chop cilantro into fine dice. Peel and cut onion into a fine dice. Remove (spiny white innards), seeds, and stem of jalapeño and cut into a fine dice. Rinse pork chops and pat dry.
Make the Salsa
In a clean mixing bowl, combine onion to taste (one full onion may be too strong for some), corn kernels, diced tomato, garlic, cilantro (reserving a pinch for garnish), jalapeño to taste, and the juice of the caramelized lime halves to taste. Stir together and add a pinch of salt and pepper. Let sit at room temperature before serving.
Grill the Pork Chop
Warm the same grill pan or grill you used to cook the corn to medium-high heat. Spray with cooking spray to prevent sticking. Rub the pork chops with chili powder and a pinch of salt. Once grill is hot, add the pork chops and allow to cook for 4-5 minutes on each side or until internal temperature has reached 145 degrees. Remove from grill and rest for a few minutes.
Plate the Dish
Nestle a pork chop next to the salsa.Add a serving of salsa on the side of the plate. Garnish with crumbled Queso Fresco and remaining cilantro. Add any remaining grilled lime pieces, as desired.
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