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:

6 bay leaves

12 black peppercorns

2 cups buttermilk

6 ears of corn, husked

2 tablespoons chopped fresh chives

1/4 cup chopped fresh parsley

6 cloves garlic, smashed

2 teaspoons hot sauce

Kosher salt

1 lemon

3 tablespoons packed light brown sugar

4 tablespoons extra-virgin olive oil

6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)

Vegetable oil, for brushing

Equipment:

bowl

peeler

knife

grill

aluminum foil

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:

Quickview
572k Calories
34g Protein
36g Total Fat
29g Carbs
22% Health Score
Limit These
Calories
572k
29%

Fat
36g
56%

  Saturated Fat
17g
111%

Carbohydrates
29g
10%

  Sugar
15g
18%

Cholesterol
98mg
33%

Sodium
395mg
17%

Get Enough Of These
Protein
34g
70%

Vitamin B1
1mg
73%

Selenium
48µg
69%

Vitamin B3
12mg
62%

Vitamin B6
1mg
57%

Vitamin K
53µg
51%

Phosphorus
461mg
46%

Vitamin B2
0.45mg
26%

Potassium
917mg
26%

Vitamin C
21mg
26%

Magnesium
81mg
20%

Vitamin B5
2mg
20%

Zinc
2mg
19%

Vitamin B12
1µg
18%

Vitamin E
2mg
15%

Manganese
0.26mg
13%

Calcium
124mg
12%

Folate
49µg
12%

Vitamin A
573IU
11%

Vitamin D
1µg
11%

Fiber
2g
10%

Iron
1mg
9%

Copper
0.17mg
9%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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