Did you know that pork is the leading food source of Thiamine? Thiamine or vitamin B1 helps to build & repair nerves and muscles. To learn more nutrition facts about pork visit the Nutrition Facts page
Grilled Pork Chop with Corn Mango SalsaMay 2, 2011
- 44Canadian Pork Loin Chops, 1"/2.5 cm thick
- 3 Tbsp50 mLolive oil, divided
- 1 cup250 mLdiced mango
- 1/2 cup125 mLchopped cilantro
- 1/2 cup125 mLchopped green onions
- 2 Tbsp25 mLfresh lime juice
- 11clove garlic, minced
- 11ear fresh corn
- 1 Tbsp14 mLchili powder
- 1 Tsp5 mLsea salt
- 2 tsp10 mLcoarsely ground black pepper
Salsa: In a mixing bowl, combine 2 Tbsp/25 mL olive oil, diced mango, cilantro, green onions, lime juice, and garlic; season to taste. Cut off corn kernels with a sharp knife. In a non-stick skillet heat, 1 Tbsp/15 mL oil and sauté kernels until lightly browned, about 4 minutes, stirring frequently. OR: Place husked corn on grill, on medium-high heat, and grill until evenly but lightly charred, about 10 minutes. Turn frequently. When cool enough to handle, cut kernels from cob and stir into mango cilantro mixture. Use immediately, or cover and refrigerate for up to 3 days.
Chops: Combine chili powder, salt and pepper. Rub into chops. Preheat grill on high; reduce heat to medium-high. Grill chops on lightly oiled grill over medium-high heat for a total of about 12 minutes, depending on thickness, until meat thermometer registers 155-160ºF (68-71ºC). Do not overcook. Remove from heat, cover loosely and let rest a few minutes before serving. Chops can also be pan-fried. Serve with Corn Mango Salsa.