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

August 19, 2016
Grilled Double Thick Cut Pork Chops with Hatch Chile and Corn Salsa


Grilled thick-cut premium pork chops topped with fresh homemade roasted authentic Hatch chile and sweet corn and black bean salsa.


For the pork
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 ½ teaspoon of cumin
1 ½ teaspoon 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 throughout.

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 of the cooked pork and garnish with lime wedges and sliced green onions.

Recipe created by Chef Billy Parisi  l  
Click here to print this recipe

By Chef Billy Parisi
Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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