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buttermilk brown sugar extra-virgin olive oil kosher salt garlic bay leaves hot sauce black lemon center vegetable oil corn parsley fresh chives
Viewed: 52 - Published at: 6 years agoIngredients
- 2 cups buttermilk
- 3 tablespoons packed light brown sugar
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 6 cloves garlic, smashed
- 6 bay leaves
- 2 teaspoons hot sauce
- 12 black peppercorns
- 1 lemon
- 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
- Vegetable oil, for brushing
- 6 ears of corn, husked
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
Method
- 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
