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Pork Chops with Corn Mango Salsa
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| 1/3 cup | olive oil |
| 2 tbsp | garlic blackened steak seasoning |
| 2 tsp | garlic powder |
| 1 large | onion, thinly sliced |
| 6 boneless pork loin chops, cut 1" thick Combine oil, steak seasoning and garlic powder in a resealable bag; mix well. Add onion and chops. Marinate in the refrigerator for 12 hours or overnight. Drain chops; discard marinade. Grill chops over medium heat for 14-18 minutes or until they reach and internal temperature of 160, turning once halfway through grilling. Serving with corn mango salsa. Refrigerate any leftovers. Corn Mango Salsa 2 eases sweet corn, husked | |
| Olive oil | |
| 1 medium | mango, seeded, (Peeled and finely chopped) |
| 1/2 cup | red pepper, finely chopped |
| 1/4 cup | sweet onion, chopped |
| 1/4 cup | fresh lemon juice |
| 2 tbsp | cooking oil |
| 2 tbsp | fresh mint, chopped |
| 1 tbsp | fresh cilantro, chopped |
| 1/4 tsp | salt |
Brush corn ears with olive oil, coating all sides. Grill corn directly over medium heat, turning often until kernels are tender and just begin to brown. Remove from grill; cool, cut corn kernels from ears. In a medium bowl, combine corn kernels and all other ingredient; toss gently to mix.
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