Recipe: Ancho Chili Grilled Niman Ranch Pork Chop

Succulent Niman Ranch pork chops prepared with an ancho chili rub and served with cremed corn and peppers and grilled pineapple salsa.

Preparation

FOR THE PORK

Roast the ancho chili over the grill until lightly scorched, place in a bowl of water to soften and remove the seeds and stems. Place the chili in a blender with the garlic, cumin and oregano and puree until smooth. Add the oil. Rub this over the pork and let marinate 2 hours or over night. Season the chops with salt and pepper and grill over medium heat, turning twice on each side. Timing depends on the thickness of the chop but figure approximately 6-8 minutes per side.

FOR THE CREAMED CORN AND PEPPERS

Combine the corn, peppers and cream in a non reactive sauce pot and heat through until the corn is tender.

FOR THE SALSA

Combine all ingredient in a bowl and toss to combine, let sit for 10 minutes minimum or up to six hours.

TO SERVE

Place the creamed corn-pepper mixture in a bowl, top with the pork chop and top the pork chop with the salsa. Garnish with a sprig of watercress.

Ingredients

FOR THE PORK

  • 6 ea.10 oz: Niman Ranch Pork Chops
  • 1 ea. Ancho chili
  • 4 ea. Roasted garlic cloves
  • 1 t Cumin, ground
  • 1 T Oregano, fresh
  • 1/4 C Olive oil
  • Salt and black pepper

FOR THE CREAMED CORN AND PEPPERS

  • 2 C Fresh corn kernels
  • 1 C Roasted peppers, peeled .and cut in 1/2 strips
  • 1 C Heavy cream reduced by half
  • Salt and black pepper

FOR THE SALSA

  • 2 C Pineapple, diced
  • 1/2 ea. Red onion, minced
  • 1/4 C Red bell pepper, minced
  • 1/4 C Cilantro, chopped
  • 1/4 C Extra virgin olive oil
  • Salt and black pepper
  • Sprig of watercress as garnish