- Level
- very easy
- Prep Time
- 15 mins
- Cooking Time
- 8 mins
- Serves
- 4
Ingredients
- Pork chops
- 4
- pork chops
- 2 tbsp.
- olive oil
- 30 ml
- Mexican-style dry rub
- 2 tbsp.
- onion powder
- 30 ml
- 2 tbsp.
- smoked paprika
- 30 ml
- 1 tbsp.
- cumin powder
- 15 ml
- 1 tbsp.
- ground coriander
- 15 ml
- 2 tsp.
- salt
- 10 ml
- 1 tsp.
- hot pepper flakes
- 5 ml
- Tomato, avocado, and black bean salad
- 1 cup
- black beans
- 250 ml
- 1/4 cup
- cilantro leaves
- 60 ml
- 2
- plum tomatoes, diced
- 1
- avocado, cubed
- 1
- shallot, finely chopped
- Zest and juice of 2 limes
- Salt and pepper, to taste
Directions
- Step 1
- Dry rub
Combine the spices in a bowl. Brush the pork chops with the olive oil and coat with the dry rub. Refrigerate for three hours.
- Step 2
- Preheat the BBQ to medium-high and oil the grill. Cook the chops on the BBQ for about three to four minutes on each side for a pink doneness. Serve with the tomato, avocado, and black bean salad.
- Step 3
- Tomato, avocado, and black bean salad
Mix all the ingredients and season to taste.
Tips
Note: You can also cook the chops in a skillet over high heat
