Cowboy Caviar with Pork Chops

US Pork

Cowboy Caviar with Pork Chops

Cowboy Caviar with Pork Chops

Try these Delicious Baked Pork Steaks on Jasmine Rice and Roasted Brussels Sprouts, Bathed in a Delicious Chimichurri Sauce


  • 1 Kg. Pork chops
  • Black pepper, rosemary and salt
  • 1 can of black beans
  • 2 cups of sweet corn
  • 3 tomatoes
  • Red onion
  • red and green bell peppers
  • fresh cilantro
  • 1 jalapeno

No. Servings:


Cooking time:

35 minutes


  1. Let the pork adapt to room temperature. Spread the salt, black pepper and rosemary on both sides of the meat. Preheat a grill to medium-high heat (170°C). Make sure your grill grates are clean and oiled. Place the chops on the racks and grill. Cook until meat reaches a minimum internal temperature of 60 to 70°C with 3 minutes of rest.
  2. Take out the chops and cut them into small cubes.
  3. In a large mixing bowl, place the red onion, red and green bell peppers, sweet corn, black beans, black-eyed peas, jalapeno, and tomatoes. Add the cilantro and diced pork. Mix gently.

For the dip: For the dip: Combine all ingredients in a jar, seal tightly with the lid, and shake vigorously until combined and well emulsified. Taste and adjust seasonings. Add the dip to the mixing bowl to taste and stir gently.

*Courtesy of National Pork Board, Des Moines, Iowa

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