Cowboy Caviar with Pork Chops

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Cowboy Caviar with Pork Chops

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Cowboy Caviar with Pork Chops

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

For the dip: 

  • 3 tbsp. white wine vinegar
  • 1 clove garlic
  • 1 tsp. olive oil
  • ¼ cup parmesan cheese
  • ½ tsp. dried oregano, parsley and basil
  • 1 tsp. of honey
  • 1 tsp. lemon juice
  • Salt and pepper to taste

INGREDIENTS

  • 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:

6

Cooking time:

35 minutes

INSTRUCTIONS

  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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