Ancho-Coffee Crusted Ribeye Chop With Elote And Caesar Salad

• 2 boneless ribeye pork chops 1-in. thick
• 2 teaspoons ancho chile ground
• 2 teaspoons coffee grounds fresh
• 1/4 teaspoon smoked paprika
• salt
• pepper
• 1 tablespoon oil
• 8 ounces corn kernels
• 1 serrano pepper minced
• 1 poblano pepper seeds removed, small dice
• 1 tablespoon cilantro washed and chopped
• salt
• pepper
• 1 tablespoon oil
• 2 tablespoons crema
• 2 tablespoons cotija cheese grated
• chili powder pinch
• 1 romaine lettuce hearts torn
• 2 tablespoons Caesar dressing
• 2 tablespoons Parmesan cheese
• 1/4 cup croutons

1. Preheat oven to 350u0b0F or grill to medium-high heat.
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 145u0b0F. Remove meat and let rest for 3 minutes.
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. For the Caesar Salad: In a bowl, toss together all ingredients for salad. Stack dressed leaves on the plate.

ribeye pork chops, ancho chile ground, coffee grounds fresh, paprika, salt, pepper, oil, corn kernels, serrano pepper, pepper, cilantro washed, salt, pepper, oil, crema, cotija cheese, chili powder, romaine lettuce, caesar dressing, parmesan cheese, croutons

Taken from www.yummly.com/recipe/Ancho-Coffee-Crusted-Ribeye-Chop-with-Elote-and-Caesar-Salad-2508350 (may not work)