Name: Pork Loin Chops With Roasted Corn Salsa
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 8 boneless loin pork chops (1 inch thick, about 6 ounces each); 1/2 cup orange juice; Juice of 1 lime; 1 tablespoon grated orange rind; 1/2 cup olive or vegetable oil; 1 dried hot pepper, broken up; 6 cloves garlic, smashed, peeled; 2 teaspoons salt; 6 ears shucked fresh corn; 1 small serrano or other hot pepper; 1 small onion, halved; 2 cloves garlic, skins on; 1 tablespoon olive oil; 2 tomatoes, seeded and chopped; Juice of 1 fresh lime; 1 1/2 teaspoons salt

Pork Chops:

8 boneless loin pork chops (1 inch thick, about 6 ounces each)
1/2 cup orange juice
Juice of 1 lime
1 tablespoon grated orange rind
1/2 cup olive or vegetable oil
1 dried hot pepper, broken up
6 cloves garlic, smashed, peeled
2 teaspoons salt

Salsa:

6 ears shucked fresh corn
1 small serrano or other hot pepper
1 small onion, halved
2 cloves garlic, skins on
1 tablespoon olive oil
2 tomatoes, seeded and chopped
Juice of 1 fresh lime
1 1/2 teaspoons salt

Directions

Prepare chops:

1 of 2 Combine chops, orange juice, lime juice, rind, oil, hot pepper, garlic and salt in large plastic bag. Seal; turn to coat. Refrigerate 3 to 6 hours, turning.
2 of 2 Heat oven to 425 degrees F.

Prepare salsa:

1 of 4 Dry-roast corn cobs in large cast-iron skillet over medium heat, stirring and shaking skillet frequently, 15 minutes or until browned. (Roast in 2 batches if necessary.) Cool slightly. Cut kernels from cobs into bowl.
2 of 4 Meanwhile, place hot pepper, onion and garlic on a square of foil; drizzle with oil. Fold the center seams together, then the sides to seal the bundle.
3 of 4 Roast bundle in 425 degree F oven until vegetables are softened, 25 to 35 minutes. Let cool. Peel garlic. Chop pepper and onion; add to corn in bowl. Pour any oil drippings over. Add tomato, lime juice and salt. Remove 1 cup corn mixture to blender. Pulse with on-off motion just until some of tomato and corn are broken up a bit. Return to salsa.
4 of 4 Prepare grill with hot coals or increase oven heat to broil. Grill or broil pork about 10 minutes per side or until internal temperature registers 160 degrees F on instant-read thermometer and center is no longer pink. Serve chops with salsa. Makes 8 servings.