Chef Ed’s Recipe – Grilled Pork with Avocado, Corn, Tomatoes & Creamy Cilantro Caesar Dressing
A bold and vibrant dish combining smoky grilled pork with fresh produce and a zesty herb-laced dressing

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

🥩 Ingredients:

For the Pork:

  • 4 boneless pork chops or pork loin cuts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste

For the Salad:

  • 2 ripe avocados, diced
  • 1 cup corn kernels (grilled, roasted, or canned)
  • 1 cup tomatoes, chopped (cherry or Roma)
  • Optional: 1/4 red onion, finely diced
  • Fresh chopped cilantro for garnish

🥗 Cilantro Caesar-Style Dressing:

  • 1 cup plain Greek yogurt or mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic
  • 1 teaspoon anchovy paste (optional, for traditional Caesar kick)
  • Salt and cracked black pepper to taste
  • 2–3 tablespoons olive oil (for emulsification)
  • 2 tablespoons water (to thin, if needed)

🔥 Instructions:

1. Grill the Pork:

Brush pork chops with olive oil and season with garlic powder, cumin, paprika, salt, and pepper.
Grill over medium-high heat for 5–7 minutes per side, or until internal temperature reaches 145°F (63°C). Let rest 5 minutes, then slice.

2. Make the Cilantro Caesar Dressing:

In a blender or food processor, combine yogurt/mayo, Parmesan, cilantro, lime juice, mustard, garlic, anchovy paste (if using), salt, and pepper. Blend until smooth. Slowly stream in olive oil to emulsify. Add water as needed to reach a pourable consistency.

3. Assemble the Dish:

Spread avocado, corn, and chopped tomatoes across individual plates or a large platter.
Top with sliced grilled pork.
Drizzle generously with cilantro Caesar dressing and sprinkle fresh chopped cilantro.

👨‍🍳 Chef Ed’s Tip:

Charring the corn and tomatoes adds smokiness that complements the pork beautifully. For a twist, serve it over grilled romaine or on tostadas.

🍷 Suggested Pairing:

Try it with a chilled Pinot Grigio or a light red Zinfandel to balance the creaminess of the dressing and the spice on the pork.

 

 

 

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