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Grilled Double Thick Cut Pork Chops with Hatch Chile and Corn Salsa


For the pork
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 ½ teaspoons of cumin
1 ½ teaspoons of chili powder
1 teaspoon of dry oregano
4 double thick cut bone in pork chops
Kosher salt and fresh cracked pepper to taste

For the salsa
3 hatch chilies, stems and seeds removed
4 ears of shucked corn
1 peeled and thickly sliced red onion
2 thickly sliced large tomatoes
3 tablespoons of olive oil
1 15-ounce can of strained and rinsed black beans
¼ cup of fresh cilantro leaves
lime wedges and sliced green onions for garnish
Kosher salt and fresh cracked pepper to taste


Pork: In a small bowl mix together the garlic, onion, cumin, chili powder and oregano until combined and sprinkle it over the pork on both sides rubbing it in. Let sit for at least 30 minutes.

Next, season the pork with salt and pepper and place on a hot grill (450° to 550°) for 6 to 10 minutes on each side or until grill marks are formed and cooked through. Set aside.

Salsa: Coat the chilies, corn, red onion and tomatoes in olive oil and season them with salt and pepper, and grill them on a hot grill until they are lightly charred and cooked through out.

Remove from the grill and medium dice and put together in a large bowl.

Fold the beans into the salsa along with the cilantro, salt and pepper.

Pour the salsa over top the cooked pork and garnish with lime wedges and sliced green onions.

Recipe created by Chef Billy Parisi  l  
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