Recipe Background
Can we get a "yee-haw"? Nothing beats the vibrant Southwest-inspired flavors of the Cowboy Pork Chops! The chops themselves are juicy, succulent, and zesty with an exciting and spicy seasoning all over them. But it's the pairing with a refreshing and electric homemade grape salad that makes Cowboy Pork Chops such an incredible dish. You could even say that it's a flavor posse heading straight for your taste buds.
Can we get a "yee-haw"? Nothing beats the vibrant Southwest-inspired flavors of the Cowboy Pork Chops! The chops themselves are juicy, succulent, and zesty with an exciting and spicy seasoning all over them. But it's the pairing with a refreshing and electric homemade grape salad that makes Cowboy Pork Chops such an incredible dish. You could even say that it's a flavor posse heading straight for your taste buds.
Ingredients
For the pickled grape salad:
- 2 cups cotton candy or green seedless grapes halved
- 1 serrano chile halved, thinly sliced
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- 1 teaspoon cumin seeds toasted, crushed
- 1/2 red onion sliced
- 1 rib celery sliced
- 1 teaspoon kosher salt or sea salt
- 2 tablespoons olive oil
- 1/2 cup cilantro leaves roughly chopped
- 1/2 cup fresh mint leaves roughly chopped
For the pork chops:
- 4 (1-inch-thick) pork chops bone-in
- 1 tablespoon ancho chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
Directions
- In a medium bowl, add the grapes, the serrano chili, the orange juice, the lime juice, the orange zest, the lime zest, the cumin seeds, the red onions, the celery, 1 teaspoon of the salt, and the olive oil and toss to combine until the grapes are fully coated.
- Add the cilantro and the mint to the grape mixture and toss to incorporate.
- Allow the grape mixture to sit, undisturbed, until ready to serve.
- Preheat the grill to medium-high heat.
- On a cutting board, add the pork chops.
- In a small bowl, add the ancho chili powder, the oregano, the remaining salt, and the black pepper and stir to combine.
- Rub the pork chops evenly and on both sides with the spice mixture.
- Brush the grill grates with the vegetable oil.
- Add the pork chops to the grill and cook them for 7-8 minutes.
- Flip the chops and cook until they reach an internal temperature of 145 degrees F, about 6-7 minutes.
- Transfer the pork chops to a plate and allow them to reast for 5 minutes.
- Serve the chops with the grape salad.
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