Barbecue Pork with Blistered Chile–Pumpkin Seed Salsa

 

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Yield: 4 Servings
Difficulty: Easy

INGREDIENTS

Salsa Topping:

• ¼ large white onion
• 2 jalapeños
• ¼ Cup chopped cilantro
• ¼ Cup unsalted, roasted pumpkin seeds (pepitas)
• ¼ Cup olive oil
• 3 Tbsp fresh lime juice
• kosher salt, to taste

Pork Chop  & Rub:

• 1 lb pork chops
• 2 Tbsp light brown sugar
• 2 Tbsp mustard powder
• 2 Tbsp paprika
• 2 tsp garlic powder
• 1 tsp freshly ground black pepper
• ½ tsp cayenne pepper
• vegetable oil (for grilling)
• kosher salt

DIRECTIONS

1. Cook onion and jalapeños over a gas burner, turning often until charred and beginning to soften, about 4 minutes. Alternatively, cook in a hot, dry medium Swiss Diamond skillet, or broil them. Let cool. Finely chop onion. Remove seeds from jalapenos and finely chop as well.
2. To make your salsa topping, toss onion, jalapenos, cilantro, pumpkin seeds, oil and lime juice in a small bowl. Season with salt. Set aside.
3. Mix brown sugar, mustard powder, paprika, garlic powder, black pepper and cayenne pepper in a small bowl to combine. Set aside.
4. Prepare a Swiss Diamond Grill Pan over medium-high, Oil the grates of the pan. Season pork chops with salt, then sprinkle generously with brown sugar mixture in several passes, allowing a few minutes between each for rub to adhere. Grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes.
5. Lower to medium heat and continue to grill until cooked through, about 5 minutes longer.
6. Serve pork chop topped with salsa.