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Ancho-Coffee Crusted Ribeye Chop with Elote and Caesar Salad
PORK FOODSERVICE21Ingredients
20Minutes
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Description
To Serve: Place pork on plate with Elote and Caesar Salad. Garnish with crema, cotija, and chili powder.
Ingredients
US|METRIC
2 SERVINGS
- 2 boneless ribeye pork chops (1-in. thick)
- 2 tsp. ancho chile (ground)
- 2 tsp. coffee grounds (fresh)
- 1/4 tsp. smoked paprika
- salt
- pepper
- 1 Tbsp. oil
- 8 oz. corn kernels
- 1 serrano pepper (minced)
- 1 poblano pepper (seeds removed, small dice)
- 1 Tbsp. cilantro (washed and chopped)
- salt
- pepper
- 1 Tbsp. oil
- 2 Tbsp. crema
- 2 Tbsp. cotija cheese (grated)
- chili powder (pinch)
- 1 romaine lettuce hearts (torn)
- 2 Tbsp. Caesar dressing
- 2 Tbsp. Parmesan cheese
- 1/4 cup croutons
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Directions
- Preheat oven to 350ºF or grill to medium-high heat.
- For the Pork: Rub meat with seasoning. In a skillet, heat oil over medium-high heat and sear chops on both sides, taking care not to burn pepper. Place in oven or grill until internal temperature reaches 145ºF. Remove meat and let rest for 3 minutes.
- For the Elote: In a sauté pan over medium-high heat, add oil and heat until smoking. Add corn, do not move pan until corn chars on one side. Add peppers and cook for 10 minutes until tender. Add cilantro and season with salt and pepper.
- For the Caesar Salad: In a bowl, toss together all ingredients for salad. Stack dressed leaves on the plate.
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