Instructions

Instructions for Grilled Pork Chops

1. The evening before (or a minimum 2 hours before if you are short on time) rub down each pork chop with extra virgin olive oil and season pork chops well on all sides with Yucatan Rojo Rub.
2. Set up charcoal or gas grill for direct heat grilling for 375-400F
3. Clean corn, poblano and red bell pepper and dry well. Coat each with a thin layer of extra virgin olive oil and season with salt before hitting the grill.
4. Place corn, poblanos, red bell pepper over the flame. Be sure to turn occasionally until all sides of your vegetables are charred and peppers are softened. This should take about 7 – 10 minutes. Remove from grill and be sure to let cool for 5 minutes before handling.
5. Drain any excess moisture that will be inside of your peppers after resting, before slicing. Trim pepper tops, remove all seeds and veins then slice into a large dice. Remove corn kernels from cob and place everything together in bowl
6. In a large bowl whisk together olive oil, red wine vinegar, garlic, Mexican oregano, honey and salt (this will act as the dressing for your relish and tie in all the beautiful flavors together) Then add the charred corn and pepper mixture. Be sure to toss well.
7. Grill your pork chops over the direct heat grill at 400F, turning halfway through the cook and remove from heat once internal temperature reads 137-142F. (chops it will rise 5 degrees after removing from heat source.) For juicy and succulent pork chops we want the final temperature to read 145F. Depending on the thickness of pork chops, they will take 10-15 minutes to cook.
8. Let pork chops rest for 5 minutes. Plate each chop on a dish and top with large helping of charred corn and poblano relish to each serving. Enjoy!

NOTE: Pork is perfectly safe to eat with a slightly pink center as long as the internal temperature of the chop reads 145F before consuming.