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This is a great meal if you prep in advance. Once brined, the pork chops are super quick to grill, and you just add the pre-made relish to plate with any other favorite vegetables or starches. The Matthew Fritz North Coast Pinot is an ideal pairing here. Fresh red fruits with a bit of spice and earthiness are ideal with the smoky sweet poblano corn relish. The fresh acidity in the wine cuts beautifully through the pork chop.

  • Prep Time: 30 min
  • Cook Time: 55 min
  • Total Time: 1 hr 25 min
  • Yield: 4-6 servings

Ingredients

46 bone-in pork chops (thin or medium thickness)
2 small poblano peppers
2 corn on the cobb
812 cherry tomatoes
1 shallot (chopped)
2 Tbs apple cider vinegar
1 Tbs Dijon mustard
2 Tbs Olive oil
Sea salt to taste

Brine Ingredients

6 cups water
1/3 cup sea salt
3 tablespoons cane sugar
3 cloves
1 clove garlic (smashed)
1 tsp black peppercorns
1 cinnamon stick

Instructions

Brine Instructions

  • Add all ingredients into a pot and bring to boil.
  • Stir to dissolve salt and sugar completely.
  • Simmer for 5 minutes and allow to cool
  • Once cooled, move to a sealable container and submerge the pork chops
  • Refrigerate 8-12 hours
  • Remove pork chops from brine and pat dry with paper towel

Poblano Relish instructions (flavor improves when made ahead of time)

  • Shuck corn, season with salt, wrap in foil and grill on medium plus heat 30 minutes (rotating ½ way through cooking on the grill)
  • Remove corn and allow to cool. Corn should have some char to it if possible
  • Char the poblano peppers on the grill (on high) so outer skin blisters (approx 10 minutes)
  • Remove peppers and allow to cool
  • Remove thin layer of skin from peppers and dice the flesh
  • Remove the corn from the cobb by cutting down the side of the cobb. Easier if you cut the cobb in half
  • Add apple cider vinegar, chopped shallot, salt and dijon mustard
  • Add cherry tomatoes
  • Keep in fridge 1-3 days if prepped ahead of time

Final instructions

  • Remove poblano relish from fridge to allow it to warm up to room temperature
  • Bring grill to high temp (450 F)
  • Grill pork chops 3-4 minutes (thicker chops may need 4-5 minutes per side)
  • Turn grill down to medium heat, and flip the chops (only flip once)- grill another 3-4 minutes
  • Remove pork chops from grill and allow 5 minutes to rest
  • Plate the pork chop with your poblano relish and any other favorite vegetables or starches