WEEKDAYS 1e|12c|p

Double Cut Porkchops with Corn and Jalapeno Salad

Michael Symon
Servings: 8
1 to 30 min

This dish is just the as simple to make as it is easy to eat.

  • Ingredients
  • step-by-step directions
Double Cut Porkchops with Corn and Jalapeno Salad
  • 4 Double Cut Pork Chops
  • 1 tablespoon Salt
  • 1 tablespoon Sugar
  • 1 tablespoon Coriander (toasted and ground)
  • 4 ears Corn (husked and silk removed)
  • 2 Limes (zested and juiced)
  • 1/4 cup Cilantro - leaves only (chopped)
  • 1 pint Sweet 100 Tomatoes (halved)
  • 1 Jalapeno (minced)
  • 3 scallions (chopped)
  • 1 clove garlic (minced)
  • 2 tablespoons olive oil
  • Combine the sugar, salt, and coriander.
  • Rub each of the pork chops on both sides with the mixture, and refrigerate overnight.
  • Preheat grill to high, leaving a cooler part of the grill with lower heat.
  • Drizzle chops with olive oil and grill for 3 to 4 minutes per side over high heat, to sear. Once seared, transfer to the cooler part of the grill to finish cooking through, about 10 minutes.
  • Grill the ears of corn til charred at parts, about 3 minutes per side. Remove the kernels from the ear to a bowl, and toss with the lime zest and juice, cilantro, tomatoes, scallions, garlic and jalapeno. Add olive oil and toss to coat. Season with salt and pepper.
  • Serve the pork chops sliced and topped with the salad.
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