Herb and Balsamic Rib Chops with Jalapeno Corn Salsa

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Dinner

5 minutes

10 - 15 minutes

4

    • 4
      4
      Canadian Pork Rib Chops, 1"/2.5 cm thick, about 6 oz/180g each
    • 1/2 tsp
      2 mL
      coarse salt
    • 1/2 tsp
      2 mL
      freshly ground pepper
    • 1 Tbsp
      15 mL
      chopped fresh parsley
    • 1 tsp
      5 mL
      chopped fresh thyme
    • 1 tsp
      5 mL
      dried oregano
    • 3 Tbsp
      45 mL
      balsamic vinegar
    • 2 Tbsp
      25 mL
      canola oil
    • 2 Tbsp
      25 mL
      unsalted butter
    • 2 cups
      500 mL
      frozen kernel corn
    • 1
      1
      jalapeno pepper, seeded and minced
    • 1 tsp
      5 mL
      ground cumin
    • 1 tsp
      5 mL
      fresh lime juice
    • chopped cilantro

Directions

Combine salt, pepper, parsley, thyme, oregano, balsamic vinegar and oil. Coat each pork chop with mixture. Place in glass dish. Cover and marinate in refrigerator 6-8 hours prior to grilling. For corn salsa, melt butter in skillet over medium-high heat. Add corn, jalapeno pepper and cumin; cook for 5 minutes. Toss with lime juice and season with salt and pepper. Garnish with cilantro. Preheat grill on high; reduce heat to medium-high. Grill pork chops on lightly oiled grill over medium-high heat for 5-8 minutes per side. Serve with corn salsa.


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