Cowboy Caviar with Pork Chops

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