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.



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 T apple cider vinegar

1 T Dijon mustard

2 T 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


Brine Instructions

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


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

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


Final instructions

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