Chili Rubbed Pork Chops with Black Bean Pineapple Salsa and Roasted Corn

Yum yum yum! The pork chops reheated really well for lunch the next day. I was worried that the chili rub would be too spicy, but brown sugar served to mellow out the chili and make a really great flavor combo. I will definitely be making this again!!



Ingredients:

• 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
• 1 tablespoon chili powder
• 1 1/2 tablespoons light brown sugar, packed
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 2 ears of corn

Pineapple Salsa:

• Canned crushed pineapple, drained
• 1 can black beans, drained
• 1 jalapeno pepper, seeds and veins removed, finely chopped
• 1/4 red onion, finely chopped
• 1 tablespoon lime juice
• Salt, to taste

Directions: 
1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture. 

2. Broil pork chops on a foil lined baking sheet on high for 6 minutes on each side (or until internal temp reaches 160F)
 
3. Meanwhile in a medium pan, combine pineapple, black beans and lime juice- heat throughout. Once hot, add jalapeno, red onion, and lime juice. Season to taste with salt. 
 

4. Prepare corn by shucking and boiling for 6 minutes. Once it's cooked by boiling, turn a stove burner to medium and roast it until there are little black spots all over it. You typically will hear some popping as a good indicator that it's time to turn the corn. I was nervous to do this, but it was fun and gave the corn such a multi-dimensional flavor. Delish!