Pork Chop Grill With Corn Pepper Relish Recipes

BUTTERMILK PORK CHOPS WITH CORN RELISH

Steps:

• Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours and up to overnight.
• Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
• Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.
• Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops.

MAPLE-GLAZED PORK CHOPS WITH ROASTED CORN RELISH

Steps:

• For corn relish.
• Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
• Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
• Crumble the bacon on top and add the balsamic vinegar. Mix together.
• Salt and pepper to taste. Add more balsamic if you like the tang!
• For pork chops.
• Bring the maple syrup and balsamic vinegar to a simmer in a small sauce pan. Simmer for about 5 minutes or until the mixture coats the back of a spoon. Add freshly ground pepper to taste.
• Preheat and oil grill. Grill smoked pork chops over medium heat basting with the maple syrup/balsamic vinegar glaze. It should only take about 3 to 4 minutes per side to heat through.

PORK CHOPS WITH CORN SALSA

Steps:

• Heat grill.
• Make corn salsa by combining corn relish, green onions, cilantro and 2 teaspoons taco seasoning mix.
• Set aside.
• Remove excess fat from pork.
• Mix oil and taco seasoning; brush on pork.
• Cover and grill pork 4 to 6 inches from heat 10 to 12 minutes, turning frequently, until slightly pink in center.
• Serve with corn salsa.

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.