CORN RELISH PORK-CHOPS
MAKES 6 SERVINGS.
2 cups buttermilk
3 tbs brown sugar
4 tbs oil
Salt
6 cloves garlic, smashed
6 bay leaves
2 tsp hot sauce
12 black peppercorns
1 lemon
6 pork chops
Oil
6 ears of corn, husked
1/4 cup chopped parsley
2 tbs chopped chives
MAKE BRINE---Combine buttermilk, brown sugar, 2 tbs oil, salt, garlic, bay leaves, hot sauce and peppercorns in a bowl. Remove 4 strips lemon zest, add to brine, squeeze in juice of half of lemon. Pierce both sides of chops a few times. Add pork to brine, refrigerate 4 hours. *Remove chops from refrigerator. Heat a grill. Brush grates with oil. Remove pork from brine, transfer to grill, cook until marked. Flip, continue cooking until other side is marked. *Rub corn with 1 tbs oil, season with salt. Wrap each ear in foil, place on grill. Grill until charred. *Remove pork from grill, let rest 5 min. Cut corn kernels from cobs. Combine corn, juice of remaining 1/2 lemon, remaining oil, parsley and chives in a bowl, toss, season with salt. SERVE with pork chops & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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