PORK CHOP GRILL WITH CORN-PEPPER RELISH
Basted with Italian dressing during grilling, succulent pork chops are served with a zesty and colorful corn, red pepper and cucumber relish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high. Place chops on greased grill.
- Grill 12 to 15 min. or until cooked through (160°F), turning every 4 min. and brushing with 1/2 cup of the dressing. Meanwhile, mix corn, pepper, cucumber and remaining 1/4 cup dressing.
- Serve chops topped with the corn mixture.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 30 g
BUTTERMILK PORK CHOPS WITH CORN RELISH
If you're seeking a super-juicy pork chop recipe for the grill, look no further. Tender chops are bathed in a zesty, flavorful buttermilk brine infused with garlic, herbs and spices. Buttermilk tenderizes the pork and keeps it moist on the grill. A simple corn relish adds a summery flourish.
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 14
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.
GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH
Steps:
- To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
- To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
- Serve with the relish.
PORK CHOP GRILL WITH CORN-PEPPER RELISH
Wow your family and guests and make grilling easy with this tasty dish.
Provided by Allrecipes Member
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Place chops on greased grill over medium-hot coals. Grill 12 to 15 minutes or until cooked through, turning every 4 minutes and brushing with 1/2 cup of the dressing.
- Mix cucumber, corn, red pepper and remaining dressing. Serve with chops.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 10.8 g, Cholesterol 93.8 mg, Fat 10.2 g, Fiber 1.4 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 207.5 mg, Sugar 2.6 g
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