Herb & Balsamic Rub Pork Chops with Jalapeño Corn Salsa

Clock Icon 2-6.5 hours (includes marinating time) |
Servings: 4 |
Prep: 15 minutes |
Cook: 15 minutes

Dry and overcooked pork chops are a thing of the past. Chef Gordon Bailey turns pork chops into proper barbecue fare with a thick, bone-in chop rubbed in herbs and balsamic vinegar paired with a jalapeño corn salsa.

Ingredients

  • 4 pork rib chops, 1-inch / 2.5 cm thick

Herb Marinade:

  • ½ tsp (2 mL) coarse salt
  • ½ tsp (2 mL) ground black pepper
  • 1 Tbsp (15 mL) chopped fresh parsley
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 tsp (5 mL) dried oregano
  • 3 Tbsp (45 mL) balsamic vinegar
  • 2 Tbsp (30 mL) canola oil

Jalapeno Corn Salsa:

  • 2 Tbsp (30 mL) unsalted butter
  • 2 cups (500 mL) fresh or frozen kernel corn
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) lime juice
  • Salt and pepper, to taste
  • Chopped fresh cilantro

Method

  1. In small bowl, combine all marinade ingredients; mix well.
  2. Place chops on clean plate, brush each chop liberally with marinade. Cover loosely with plastic wrap and refrigerator 2-6 hours.
  3. Remove chops from refrigerator 1 hour prior to grilling.
  4. Meanwhile, preheat skillet over medium-high heat. Add butter and allow to melt.
  5. Add corn, jalapeño and cumin. Cook, stirring often, about 5 minutes.
  6. Toss mixture with lime juice and season with salt and pepper. Garnish with chopped cilantro. Set aside.
  7. Preheat barbecue on high; reduce heat to medium-high. Grill chops 5-6 minutes per side or until instant-read thermometer registers 155°F.
  8. Remove chops from grill onto clean plate. Tent loosely with foil and allow chops to rest 3-5 minutes.
  9. Serve with corn salsa.

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