Description
A recipe that’s the perfect addition to your summer barbecues!
Ingredients
- 2 cups Buttermilk
- 2 Tablespoons Honey
- 3 Tablespoons Olive Oil
- Salt And Black Pepper
- 1 head Garlic, Cloves Separated And Smashed
- 2 teaspoons Hot Sauce
- 4 Boneless Pork Chops
- Canola Oil
- 2 cups Corn Kernels, Thawed If Frozen Or Cut Fresh From The Cob
- 1 Jalapeno, Seeds And Stem Removed, Finely Diced
- 2 Tablespoons Fresh Chives, Chopped
- 1 teaspoon Chipotle Chili Powder
Preparation
Inactive time: 2 hours or up to overnight
In a large bowl, whisk together the buttermilk, honey, 2 tablespoons of olive oil, a generous amount of salt and black pepper (about 1 tablespoons each), garlic and hot sauce. Add the pork chops to the bowl and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight.
Once the pork has marinated, remove from the refrigerator. Preheat the grill to medium heat and brush the grates with canola oil.
Remove the pork chops from the marinade and transfer to the grill. Cook for about 20 minutes, flipping them halfway through until they are cooked to your liking (I cooked my pork chops cooked to medium). Remove from heat and let rest while you prepare your corn relish.
In a medium sauté pan, add the olive oil and heat over medium. Add the corn kernels. Cook until warmed through. Stir in the jalapeno, chives and chipotle chili powder. Adjust seasoning by adding salt and black pepper. Remove from heat.
Spoon the relish over the grilled pork chops. Serve immediately and enjoy!
