Chargrilled 10 Oz Pork Chop Recipe

Combine apple cider vinegar, water, sugar and salt in a small heatproof bowl or jar; stir until sugar and salt dissolve.

Add thinly sliced red onion and press down so slices are submerged. Let cool to room temperature (about 15–20 minutes) then refrigerate. Ready in 30 minutes but best if made 1 hour ahead.

Toast the dried chiles briefly: heat a dry skillet over medium heat and toast arbol and guajillo chiles, turning, until fragrant and slightly puffed (20–40 seconds per side). Remove and let cool.

Remove stems and seeds if you want less heat; roughly chop the toasted chiles.

In the same skillet, add the peanuts and toast until golden and fragrant, about 2–3 minutes, stirring. Transfer to a plate.

Lower heat, add 1/4 cup neutral oil to the skillet and warm. Add whole garlic cloves and fry until lightly golden (about 1 minute) to infuse the oil, then remove garlic to cool (you can keep or discard after blending).

Combine toasted chiles, peanuts, garlic, warm oil (reserve a tablespoon of oil for finishing), apple cider vinegar, brown sugar, salt and lime juice in a food processor or blender. Pulse to a coarse, spoonable texture (not a smooth paste). Taste and adjust salt, sugar or vinegar. Set aside at room temperature.

Bring a medium pot of salted water to a simmer. Add gnocchi and cook according to package until they float and are tender (about 2–3 minutes). Drain and set aside, tossing with 1/2 teaspoon butter to prevent sticking.

In a large skillet over medium-high heat, melt 1 tbs unsalted butter. Add fresh corn kernels and cook, stirring, until lightly charred and aromatic, about 3–4 minutes.

Reduce heat to medium-low and add mayonnaise, sour cream (or crema), lime juice and chili powder. Stir to combine into a creamy corn mixture. Add cooked gnocchi and toss to coat and warm through, about 1–2 minutes.

Fold in cotija cheese, chopped scallion, cilantro, salt and pepper. Taste and adjust seasoning. Keep warm until plating.

Pat the pork chop dry with paper towels. Rub with 1 tbs olive oil. Season both sides evenly with 1 tsp kosher salt, 3 tsp black pepper, and 1 tsp smoked paprika; let sit at room temperature for 15–20 minutes while other components finish.

Preheat a grill or grill pan to high heat (about 450–500°F / 230–260°C). If using a charcoal or gas grill, oil the grates or brush the chop with additional oil to prevent sticking.

Place the pork chop on the hottest part of the grill. Sear without moving for 3–4 minutes to develop good char marks. Flip and sear the other side for 3–4 minutes.

Reduce heat to medium or move the chop to a cooler part of the grill. Continue cooking until an instant-read thermometer inserted into the thickest part reads 140–142°F (60–61°C) for medium; target final temperature is 145°F (63°C) after resting. This typically takes another 4–6 minutes depending on thickness.

Remove the pork chop from the grill and tent loosely with foil. Rest for 5–7 minutes (carryover will bring temperature to 145°F).

Divide the warm gnocchi and Mexican street corn ragout onto a plate as a base.

Place the rested chargrilled pork chop on top or slightly off-center.

Spoon 2–3 tablespoons of peanut salsa macha over the pork chop and a little around the plate for flavor and crunch.

Scatter pickled red onions over the pork and ragout to taste (about 2–3 tablespoons).

Garnish with fresh cilantro leaves and a lime wedge. Serve immediately.