Pork Chop Al Pastor

With Elotes Corn Salad

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

Calories Conscious
Carb Conscious
A note about serious food allergies

Elotes are a Mexican street food you can find in many Chicago neighborhoods. It's served on a stick, or sometimes in a cup. Roasted corn is topped with a delicious combination of fresh cheese, sour cream, and lime, and when paired with a bone-in pork chop and sweet pineapple, this dish has formidable flavor and massive street-cred to boot. Chi-Town represent!

In Your Box (serves 2)

  • 2 Bone-in Pork Chop
  • 6 oz. Corn Kernels
  • 2 Garlic Cloves
  • 1 Lime
  • 1 Red Onions
  • 2 oz. Canned Crushed Pineapple
  • 3 Cilantro Sprigs
  • Info
    1 Chipotle Chile in Adobo Sauce
  • ½ tsp. Sugar
  • Info
    2 oz. Sour Cream
  • Info
    2 oz. Grated Cotija Cheese
  • Nutrition (per serving)

  • Calories
    625
  • Carbohydrates
    35g
  • Fat
    35g
  • Protein
    53g
  • Sodium
    330mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 2 Mixing Bowls
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat grill or grill pan to medium. Thoroughly rinse produce and pat dry. Rinse and pat dry pork chops. Remove husk from corn. Mince garlic. Zest and halve lime. Peel and mince red onion. Coarsely chop pineapple chunks. Stem and chop cilantro leaves. Carefully seed and cut chipotle chile into a fine dice. (Chipotle peppers are hot! You may want to wear gloves during this step if you have them.)

  • Step 2 - Marinate the Pork Chops
    2

    Marinate the Pork Chops

    In a mixing bowl, combine diced chile (to taste) with minced garlic, 1 Tbsp. olive oil, and sugar. Add pork chops and be sure to completely coat with marinade. Allow to marinate for at least 10 minutes to let flavors to penetrate the chops.

  • Step 3 - Make the Salsa
    3

    Make the Salsa

    In another mixing bowl, combine pineapple, red onion (to taste), juice of half the lime (to taste), cilantro (reserving some for garnish), and a pinch of salt and pepper. Keep refrigerated until you're ready to plate the dish.

  • Step 4 - Cook the Chops
    4

    Cook the Chops

    Lightly coat hot grill or grill pan with cooking spray. Cook pork chops for 5-6 minutes per side, until fully cooked to a minimum internal temperature of 145 degrees.

  • Step 5 - Cook the Corn
    5

    Cook the Corn

    If working on a large outdoor grill, cook corn alongside pork chops for 5-7 minutes, or until charred and render. Otherwise, use same grill pan you used for the chops. Once they're done cooking, remove from grill and allow to cool slightly. Carefully cut corn off the cob and season kernels with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place a serving of corn on a plate. Garnish corn with a dollop of sour cream and cotija cheese. Nestle a pork chop beside the corn, then finish the dish with salsa, lime zest, and a squeeze of lime juice if desired and the reserved cilantro if desired.