Ingredients

The following ingredients have 4 Servings
  • 4 pork chops (thin center-cut, boneless, and butterflied)
  • 1 teaspoon cooking oil
  • 1 tablespoon Mexican style dry rub (cumin, garlic, salt)
  • 1 teaspoon black pepper (coarse ground)
  • 2 tablespoons chipotle adobo sauce
  • 2 cups lettuce (shredded)
  • 2 cups white rice (cooked)
  • 2 cups black beans (cooked)
  • 1 cup pico de gallo salsa
  • 1/2 avocado (sliced)
  • 4 radishes
  • 2 limes (cut in quarters)

Instruction

  • Season the pork chops adding some cooking oil first. Then cover with the chipotle sauce and sprinkle the dry rub and the black pepper. Cover with plastic wrap and place inside the fridge for 15 minutes before cooking.
  • Use a stovetop grilling skillet. Allow the skillet to get hot and grill the pork chops for 8-9 minutes (4.5 minutes each side).
  • Use a thermometer to verify internal temperature. When the thermometer shows 145° F the pork chops are ready. Let the meat rest for three minutes before serving.
  • Serve on a bowl a portion of shredded lettuce, white rice, and black beans. Add one pork chop and fresh radish. Include a lime and 2-3 thin slices of avocado. Finish plating with pico de gallo salsa.
  • Finish plating with pico de gallo salsa and include a side of warm corn tortillas.