Serves 1
  • Ingredients:
  • For the Grilled Pork Chops:
  • • 4 bone-in pork chops, about 1/2-inch thick
  • • Extra-virgin olive oil, plus more for oiling the grill grates
  • For the Corn Salsa:
  • • 4 cleaned ears of corn
  • • 1 pint cherry tomatoes, halved
  • • 1/4 cup diced red bell pepper
  • • 1/4 cup diced yellow or orange bell pepper
  • • 1/4 cup red onion, diced
  • • 3 tablespoons freshly chopped cilantro
  • • Juice of 1 lime
  • • 2 tablespoons extra-virgin olive oil
  • • Salt & freshly ground pepper


  1. Heat your Kalorik Smokeless Grill to high heat and turn the fan on. Brush the pork chops with a thin layer of olive oil and season generously with salt and pepper. Place the pork chops on the grill and grill until cooked through, about 4 to 5 minutes on each side.
  2. Meanwhile, rinse the cleaned ears of corn with eater, shake off and place the corn on the grill. Grill the corn until it’s charred all over, turning often, about 8 minutes total.
  3. Remove the pork chops from the grill and tent them with aluminum foil. Transfer the corn to a cutting board and cut the corn away from the cobs. Place the grilled corn in a mixing bowl and add the cherry tomatoes, bell pepper, jalapeno, red onion, cilantro, lime juice and olive oil. Season the mixture with salt and pepper and gently toss to combine.
  4. Serve the pork chops with the corn salsa.
  • Recipe by
    Chef Jamie Gwen