Butterflied Pork Chops With Roasted Corn Salsa

Jay Schimek
Published: July 30, 2008

ingredients:
3 ears of corn in husk
4 large tomatoes
1 orange or red bell pepper
2 cloves garlic
4 tbs (plus extra to season pork) southwest seasoning
4 thick cut boneless pork chops
4 slices Monterey Jack cheese
4 tbs. chili powder
1 tsp. coriander
1 tsp. celery
2 tbs. Mexican oregano
2 tbs. green chili powder
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. cayenne
1 tbs. cumin
1 tsp. ground black pepper
1 tsp. salt

cooking instructions:
Soak corn in water for 1 hour to saturate husk. Place on outdoor grill on medium flame turning ¼ turn every 10 minutes until husk is burned and no sizzling is heard. (Can also be roasted in 425 degree oven for one hour)  Roast pepper until skin is wrinkled and charred. Place in zip top bag until cool enough to handle and peel skin and remove seeds. 
  Cut tomatoes into quarters and place into food processor along with peeled garlic and pepper. Pulse until course chopped (about 6-10 times).
  Remove corn kernels from cob and combine with tomato mixture. Stir in southwest seasoning. Adjust seasoning to taste.

Butterfly cut the pork chops and stuff with salsa. Use twine to hold them closed if necessary.  Cover both sides of pork chops with a light coating of seasoning. Grill until done (aprox. 8 minutes per side).  Cover with a slice of cheese and let cheese melt over chops.  (can be cooked on stove top or oven)

Goes well with southwest flavored rice, chips, seasoned corn..