Texas Grilled Pork Loin Chop Plate
Texas Hill Country tradition reading a thick bone-in pork loin chop rubbed in ancho chile and cumin then grilled hard for a charred crust, plated with charred corn and black bean salsa and a smoky lime crema for the Lone Star State weeknight grill dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork chops dry and score fat cap on each in three places. Shuck corn. Finely chop red onion and chilis. Grate garlic. Halve limes. Pick cilantro. Mix ancho chile powder, cumin, smoked paprika, cayenne, 1 tsp salt, and black pepper in a small bowl. Rub pork chops with oil and press spice mix into both faces of each chop.
Grill
Heat a large grill pan over high heat for 4 minutes. Lay both corn cobs on grill, rolling every 90 seconds, 6 minutes total until kernels char in patches. Transfer to a board.
Sear
Place pork chops on same grill pan over medium-high heat, 5 minutes per side undisturbed until each face turns deep mahogany and internal temp reads 145°F. Rest 5 minutes on a board.
Build 1
Slice kernels off both cobs and toss with black beans, red onion, chilis, juice from 2 limes, remaining 1 tsp salt, and half the cilantro.
Build 2
Stir sour cream with grated garlic, juice from 1 remaining lime, and a pinch of salt for the crema.
Plate
Lay each pork chop on its plate, spoon corn-bean salsa alongside, drizzle lime crema over both, scatter remaining cilantro, rest a lime half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.