This dinner made me feel like summer since I make corn salads often in the summer months. The rub on the pork chops added flavor and it paired well with the corn salad.
Ingredients:
Pork Chops-
6 boneless pork chops
1 tablespoon olive oil (I used a habanero infused oil)
2 teaspoons paprika
1 teaspoon salt
1 tablespoon brown sugar
1/2 teaspoon ground black pepper
toppings: salsa, avocado, plain Greek yogurt, lime
Black Bean and Corn Salad
1 can black beans rinsed and drained
1 can southwest corn drained
1 bell pepper diced
1 cup cherry tomatoes
1 lime zested and juiced
1 tablespoon chili lime seasoning
Directions:
Black Bean and Corn Salad–
- Add black beans, corn, peppers, and tomatoes to a medium bowl and mix together.
- Sprinkle lime zest and drizzle lime juice over the mixture. Stir to combine.
- Sprinkle chili lime seasoning and mix together.
- Refrigerate until ready to serve.
Pork Chops-
- Mix paprika, salt, pepper, and brown sugar in a small bowl.
- Use a brush to coat the pork chops with olive oil on both sides.
- Sprinkle the rub on both sides of the pork chops and allow it to soak in before grilling.
- Grill pork chops for 5-6 minutes on both sides.
- Allow pork chops to rest before serving.
- To serve place over black bean salad and add desired toppings.