Summer Pork Chops with Corn-Mango Salsa

Makes 6 servings

• 1/2 cup olive oil
• 2 tbsp blackened steak seasoning
• 2 tsp garlic powder
• 1 large onion, thinly sliced
• 6 boneless pork loin chops, cut 1″ thick
• Corn-Mango Salsa (recipe follows)
• steamed green and yellow beans (optional)

1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well.  Add onion; mix well.  Add chops; seal bag and turn to coat chops.  Marinate in the refrigerator for 12 hours or overnight. 
2. Drain chops; discard marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14-18 minutes or until done (160°F), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover; grill as above.  Serve chops with Corn-Mango salsa and, if desired, green and yellow beans. 

Corn-Mango Salsa:

• 2 ears fresh sweet corn
• olive oil
• 1 medium mango, seeded, peeled and finely chopped
• 1/2 cup finely chopped red sweet peppers
• 1/4 cup chopped sweet onion
• 1/4 cup fresh lemon juice
• 2 tbsp cooking oil
• 2 tbsp snipped fresh mint
• 1 tbsp snipped fresh cilantro
• 1/4 tsp salt

1. Husk corn and brush with olive oil, coating all sides.  Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. 
2. Remove from grill; cool.  Cut kernels from ears.  In a bowl, combine corn kernels, mango, red sweet pepper, sweet onion, lemon juice, cooking oil, fresh mint, fresh cilantro and salt.  Toss gently to mix.