Ancho-Coffee Crusted Ribeye Chop With Elote And Caesar Salad

1. 1

   Preheat oven to 350u00b0F or grill to medium-high heat.

2. 2

   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 145u00b0F. Remove meat and let rest for 3 minutes.

3. 3

   For the Elote: In a saute 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.

4. 4

   For the Caesar Salad: In a bowl, toss together all ingredients for salad. Stack dressed leaves on the plate.

No nutritional information available.

No additional tips available.