Herb and Balsamic rubbed rib chop with roasted corn salsa

Recipe Marisa Curatolo, Photography Cory Aronec

Recipe Marisa Curatolo, Photography Cory Aronec


Thickly sliced, fresh herb and balsamic rubbed rib chops with a tangy lime and cilantro roasted corn salsa... for a dinner that will long be remembered.


4 (6-ounce) Canadian pork rib chops,

1-inch thick


1⁄2 teaspoon coarse salt

1⁄2 teaspoon freshly ground pepper

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

1 teaspoon dried oregano

3 tablespoons balsamic vinegar

2 tablespoons canola oil


2 tablespoons unsalted butter

2 cups frozen corn

1 jalapeño pepper, seeded and minced

1 teaspoon ground cumin

1 teaspoon fresh lime juice

Coarse salt and pepper, to taste

Fresh cilantro leaves, to garnish


For herb paste, combine all ingredients in

small bowl; mix well. Rub each pork chop

with herb paste. Place in glass dish. Cover

and marinate in refrigerator 2 hours prior

to grilling.

For corn salsa, melt butter in small

skillet over medium-high heat. Add corn,

jalapeño and cumin; cook for 5 minutes.

Toss with lime juice and season with salt

and pepper. Garnish with cilantro.

Preheat grill to high; lightly oil grill and

reduce to medium-high heat. Grill pork

chops 3 to 4 minutes per side. Serve with

corn salsa.