Day One Hundred and Five: Roasted Pork Chops with Charred Corn and Black Bean Salsa


January 3, 2013 by chicagogrilling365

034Today was errands day.

Wednesday always is.

Verizon store, Target, Home Depot, Jewel, sometimes Whole Foods or Gene’s, and somewhere to eat lunch.

Jenny picked up a few really nice pork chops yesterday, so we knew we’d be cooking them tonight.

While we were in the car we decided that we’d do pan-fried pork chops with corn salsa.

Sure, no problem.

Jenny had just bought bread crumbs, and of course we had plenty of flour and buttermilk.

Jewel was hurting in the produce department.


Cold corn needs cilantro.

Luckily they did have limes.

I got the last two.

Step your game up, Jewel.

Still, they had corn, which is way scarcer this time of year than the two previously mentioned items.

Well, fried pork chops will still be great, right?

When we got home, we realized we only had about a half cup of oil.


Jenny was bummed. She had her heart set on frying.

I figured I could still dredge the chops in a little seasoned flour, sear them on one side, then oven-roast them.

031So I lit the coals, rubbed the corn cobs with oil, salted and peppered them, then grilled them.

While the corn was grilling I dredged the chops, seared them and threw them in the oven at 400 degrees.

I also chopped a jalapeno and a sweet onion, and drained and rinsed a can of black beans.

Now, let me make this clear.

032Canned black beans are not good.

But, Target didn’t have dried black beans.

So I had to settle.

The charred corn and black bean salad got paprika, cumin, sugar, salt, and fresh lime juice.

Jenny loved it.

Her only criticism?

“It needs cilantro.”

Sigh. Yes it does.

Still pretty damn good.


2 thoughts on “Day One Hundred and Five: Roasted Pork Chops with Charred Corn and Black Bean Salsa

  1. Thanks man! It was a pretty solid meal.

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