Twin Cities food blogger greens & chocolate shares the flavor of summer with these delightful Ancho Pork Chops & Corn Salsa – perfect for a bbq in the park, evening on the patio and everything in between!

Summertime is such a sweet season in Minnesota. Everyone is outside, the trails are hopping and people just seem to be in a great mood. Who can be in a bad mood when the sun is shining, and we’re not buried in parkas?

After living in Minnesota for eight years, I’ve come to understand that we have to savor this time of year — it doesn’t last long. Although I really do appreciate every season for what it offers, none of them can beat summer. My favorite part of the season? Grilling!

As a mom, I love cooking outside because the boys can play in the backyard while I make dinner, and we can all get out and enjoy the fresh air.

I’m excited to share my newest grilling recipe, Ancho Lime Pork Chops & Avocado Corn Salsa, because it was a huge hit at our dinner table. The pork chops are super flavorful, and the avocado corn salsa complements them perfectly.

If you’re wondering what the difference is between ancho chile powder and regular chile powder — you’re not alone. Ancho chile powder is made from ancho peppers, which are very mild in heat and a little sweet. It’s commonly used in traditional Mexican dishes. The chile powder that you may be used to is made from a variety of peppers and typically includes other spices, like cumin and garlic.

These pork chops get marinated in a combination of ancho chile pepper, cumin, garlic, onion powder, salt, lime juice, lime zest and olive oil. They are SO full of flavor. You can marinate them anywhere from 30 minutes to 8 hours.

As always, I highly recommend using a meat thermometer when cooking pork on the grill. This ensures that the chops are cooked to a safe temperature, and I don’t have to play the dreaded guessing game. No one likes being served a piece of meat that’s been cut into five times to check the doneness. And the cooking time will vary depending on the thickness of your pork chops and whether they’re bone-in or boneless. The USDA recommends cooking pork chops to 145 to 160 F, so I take mine off at around 150 to 155 F and let them rest for five minutes before cutting.

For a meal cooked entirely on the grill, I served these with grilled veggies and grilled bread. Is there anything better than a grilled dinner in the summertime?