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Chile rubbed pork chops with pickled grape salad


Pork chops

  • 4 1-inch thick bone-in pork chops
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil

Pickled grape salad

  • 2 cups Cotton Candy grapes or green seedless grapes, halved
  • 1 serrano chile halved and thinly sliced
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 teaspoon cumin seeds toasted and crushed
  • 1/2 red onion sliced
  • 1 rib celery sliced
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1/2 cup cilantro leaves roughly chopped
  • 1/2 cup fresh mint leaves roughly chopped


Pork chops

1. Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.

2. Preheat the grill to medium high, or heat a grill pan over medium-high heat.

3. Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.

4. Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the pickled grape salad.

Pickled grape salad

1. In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated.

2. Add the cilantro and mint and toss to incorporate.

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