6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
Vegetable oil, for brushing
6 ears of corn, husked
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
Instructions
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 or 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.
Originally Submitted
6/29/2014
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