Go Back

Coffee-Rubbed Pork Chops over Creamy Queso Corn

3 from 1 vote
Servings 4


  • 2 lbs thin sliced boneless pork loin chops
  • 2 Tbsp  Grilling Rub for Chicken or seasoning of choice
  • 1 Tbsp instant espresso powder
  • Roasted Tomatillo Salsa
  • 1 Tbsp extra virgin olive oil plus more for the chops
  • 1 16 oz bag frozen corn kernels, thawed
  • 1 small onion diced
  • 4 oz queso fresco cheese
  • ½ cup heavy cream
  • ½ tsp kosher salt
  • ½ tsp cumin
  • ½ tsp chili powder
  • garnish: fresh chopped oregano or cilantro


  • In a small bowl, combine the Grilling Rub with the espresso powder. Very lightly coat the pork chops with a little olive oil. Coat the oiled pork chops in the coffee-rub mixture and set aside at room temperature.
  • Meanwhile, heat the grill to high heat.
  • While the grill is heating, prepare the corn. Heat the olive oil in a large saucepan over high heat. Add the corn and onion and cook, stirring regularly, until corn is lightly browned and the onion is softened. Remove from the heat. Transfer half of the corn-onion mixture to a bowl or plate on the side. To the corn remaining in the pot, add the queso fresco, cream, salt, cumin, and chili powder. Using an immersion blender, process the corn mixture in the pot until smooth (alternatively, this can be done in a blender or food processor). Return the whole corn mixture to the pot and stir. Keep warm until ready to serve.
  • Grill your chops, turning once, until just cooked through, ~1-2 minutes per side depending on thickness. Serve over creamy queso corn topped with Roasted Tomatillo Salsa. Yield: 4 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!