Recipe from Chris Montalvo of Des Moines, Iowa


  • 1 Cup olive oil
  • 1 Tbsp Blk Pepper
  • 1 Tbsp Garlic Powder
  • 1 Lg onion, thinly sliced


  • 1 Tbsp Paprika
  • 1 1/2 Tspn Cayenne Pepper
  • 1/2 Tspn Salt
  • 1/2 Tspn White Pepper
  • 1/2 Tspn Black Pepper


  • 6.5 Oz American-cut Pork Chops


Night Before: In zip lock bag. Add oil, garlic powder & 1 tblspns of blk pepper. Mix well, Slice onions thinly. Add to zip lock bag. Mix. Add chops to marinade, turning to coat. Spoon half of sliced onion evenly over chops. Refrigerate overnight.

Next Day: Prepare grill w/charcoal on 1/2 of grill. Light coal until white hot.

Remove chops from marinade. Mix paprika, cayenne pepper, salt, white & blk pepper in small bowl. Put 1 tspn of spice mix each side of chops, use less for less spice & rub in. place chops on grill over coals, cook until a thermometer says 160 degrees. If chops cook too fast, move them to other side of grill and cover until cooked.

 Serve w/ corn & mango salsa.

Corn Mango Salsa

  • 6 Ears Fresh Sweet Corn. or enough to make 3 Cups of Kernels
  • 3 Tsp Vegetable Oil
  • 3 Cps Diced Peeled Mango
  • 1 Cp Diced Red Pepper
  • Fresh Lemon Juice
  • Diced Sweet Onion
  • 4 Tbsp Minced Fresh Mint
  • 4 Tblsp Minced Fresh Cilantro
  • Salt

Preheat grill. Husk corn and brush with oil, cover all sides well. Place on grill. Grill ears to brown slightly. Remove from grill. Cool. Cut kernels, make 3 cups. Mix corn & remaining ingredients in a bowl.