Ingredients
Dry rub
- ¼ cup paprika
- ¼ cup garlic powder
- ¼ cup kosher salt
- 4 T mustard powder
- 1 T ground cumin
- 2 T black peppercorn
- ½ T cayenne
- ¼ T chipotle powder
- 2 T onion powder
- ¼ cup brown sugar
- 1 cold can Wilson IPA Roadhouse Brewing Co.
- 3 ¼ oz unsalted butter softened
- pinch of chopped canned chipotle peppers
- 1 t honey
- couple fresh cilantro leaves, chopped
- ½ t fresh oregano
- 1 t peeled garlic, minced
- dash lime juice
- 2 cups corn
- 1 oz butter
- ¼ cup piquillo peppers, diced
- Heavy cream
- Scallions, diced
- ¾ T cup lime juice
- 1/3 t peeled garlic, minced
- ½ t chipotle powder
- ½ t sugar
- couple fresh cilantro leaves, chopped
- 2 ½ T grape seed oil
- pinch kosher salt
Directions
- Pork Chops
- Mix ingredients and rub desired amount on pork chops.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 - 6 minutes per side.
- Chipotle/IPA Butter and Corn
- Mix corn, butter and piquillo peppers. Add splash of heavy cream, reduce.
- Add chipotle butter and diced scallions to taste before serving.
- Plate mixture at the bottom of the plate before plating pork chop.
- Vinaigrette
- Toss with green cabbage, chopped tomato and chopped mango.
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