American · Dinner
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.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
594Calories
59gProtein
38gFat
0gCarbs
0gSugar
0gFiber
150mgSodium
189mgChol
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Instructions
1
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.
2
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.
3
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 145F. Rest 5 minutes on a board.
4
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.
5
Build 2
Stir sour cream with grated garlic, juice from 1 remaining lime, and a pinch of salt for the crema.
6
Plate
Lay one pork chop on each plate, spoon corn-bean salsa alongside, drizzle lime crema over both, scatter remaining cilantro, and 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) bone-in pork loin chop
- 2 fresh corn cobs
- 300g (10.6 oz / 2 cans) canned black beans
- 4 limes
- 120g (4.2 oz) sour cream
- 80g (2.8 oz) red onion
- 2 fresh red bird chilis
- 4 garlic cloves
- 2 tbsp ancho chile powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 2 tbsp neutral oil
- 16g (small handful) cilantro