Sweet & Spicy Pork Chops with Grilled Corn Salsa - Summer Recipes
The title of this recipe makes it sound way more daunting than it really is. If easy weeknight recipes are what you're looking for, this is it. There's no heat in the kitchen either making it great for hot summer days. Pork chops are oftentimes underrated. I remember them from my childhood as dry and tough with bland breading. That's an easy fix though. Instead of buying them already packed up, go to your butcher and have him wrap up a few thick-cut, boneless pork chops. They're more meaty and most likely haven't been sitting for a while.
Another good tip is to use a meat thermometer if you're really nervous about getting them fully cooked. I've become something of a pro when it comes to pork chops. I know exactly how they look and feel when they're finished cooking. Like any other meat, if you leave pork chops on the grill or in the oven for too long, they dry out and become tough. So if a meat thermometer is your only way of making sure the meat is cooked without overcooking it, use it. I use one every time I cook chicken breasts.
It doesn't take much to flavor meat. For this recipe, a little honey and red pepper flakes are all you need to make the sweet and spicy element. As for the salsa, there are a few different ways you can grill corn but I prefer mine straight on the grill. I love getting that smokey, grill flavor and it just looks so darn pretty. Keep the corn from sticking by brushing a little olive oil over it before placing on the grill. The rest of the salsa recipe is easy, quick and so tasty.
SWEET & SPICY PORK CHOPS WITH GRILLED CORN SALSA
Ingredients:
4 thick-cut pork chops
1/4 cup Honey
1 tsp Red Pepper Flakes
4 ears of Corn
1/2 small Red Onion, diced
1 Jalapeno, diced
1 Garlic Clove, diced
2 tbsp. Parsley, finely chopped
Juice of One Lime
Olive Oil
Salt & Pepper
Directions:
1. To a large, zip lock bag add the pork chops, honey and red pepper flakes. Get as much air out as you can and seal it shut. Squish around to spread the honey and pepper throughout the pork chops. Let marinate on the counter up to one hour or refrigerate overnight.
2. Preheat the grill to medium-high. Season the pork chops generously with salt and pepper. Place on the grill, cooking on each side for 3-4 minutes until cooked through.
3. In the meantime, brush the corn with a little olive oil, season with salt and pepper and place on the grill. Turn every 2-3 minutes until cooked and lightly charred.
4. Set the pork chops on a plate, cover with tin foil and let sit. Place one corn ear at a time in a large bowl and using a kitchen knife, carefully slice off the kernels. Simply slide the knife down each side until all the corn has been removed from the ear. Add remaining ingredients for the salsa, mix together well. Serve the pork chops topped with salsa.
I'm becoming a bit obsessed with homemade salsas. I'm also getting a bit out of control with grilling things other than meat on the grill. Who knows what the rest of this summer will bring? What is a go-to summer weeknight meal that you like to whip up?
