Buttermilk Pork Chops with Corn Relish

Buttermilk Pork Chops with Corn Relish is a main course that serves 6. For $3.68 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 573 calories, 35g of protein, and 37g of fat. It is brought to you by Foodnetwork. A mixture of vegetable oil, ears of corn, fresh chives, and a handful of other ingredients are all it takes to make this recipe so tasty. 18 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes. It is a good option if you're following a gluten free diet. With a spoonacular score of 72%, this dish is solid. Similar recipes include Smoked Paprika Pork Chops with Bell Pepper and Corn Relish, Pork Chops with Nectarine Relish, and Pork Chops With Pineapple Relish.

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 260 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours or overnight. Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes. Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes. Remove the pork from the grill; let rest 5 minutes. Cut the corn kernels from the cobs. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt. Serve with the pork chops. Photograph by Con Poulos

 

Step by step:

Make the brine

1. Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl.

2. Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon. Pierce both sides of the pork chops a few times with a paring knife.

3. Add the pork to the brine, turning to coat. Cover and refrigerate at least 4 hours or overnight.

4. Remove the pork chops from the refrigerator 30 minutes before grilling. Preheat a grill to medium high and lightly brush the grates with vegetable oil.

5. Remove the pork from the brine, letting the excess drip off, and transfer to the grill. Cover and cook until marked, about 7 minutes. Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.

6. Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt. Wrap each ear in foil and place on the grill. Grill, turning occasionally, until charred, about 10 minutes.

7. Remove the pork from the grill; let rest 5 minutes.

8. Cut the corn kernels from the cobs.

9. Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt.

10. Serve with the pork chops.

11. Photograph by Con Poulos

Nutrition Information:

covered percent of daily need