
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
4–6 bone-in pork chops (thin or medium thickness)
2 small poblano peppers
2 corn on the cobb
8–12 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