Chili-Rubbed Pork Chop

With Corn Salsa and Queso Fresco

$9.95 per serving

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
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.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 1 Lime
  • 1 Tomato
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 1 Red Onions
  • 1 Jalapeño Pepper
  • 2 Boneless Pork Chops
  • 1 Tbsp. Dark Chili Powder
  • Info
    2 oz. Queso Fresco
  • Nutrition (per serving)

  • Calories
    460
  • Carbohydrates
    24g
  • Fat
    19g
  • Protein
    49g
  • Sodium
    514mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl
  • Step 1 - Grill the Corn and Lime
    1

    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.

  • Step 2 - Prepare the Ingredients
    2

    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.

  • Step 3 - Make the Salsa
    3

    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.

  • Step 4 - Grill the Pork Chop
    4

    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.

  • Step 5 - Plate the Dish
    5

    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.