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 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


Brine Instructions

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

Final instructions