Now that summer is in full swing, I think I speak for just about everyone out there reading this when I say I am doing most of my cooking out on the grill. This past weekend was no exception…I decided to make Grilled Bone In Pork Chops with Corn/Tomatillo Relish and Roasted Red Pepper Sauce. With my family still assembled here on the lake, we had the table set to eat outside on the deck, with plans to spend our evening under the stars…well that plan was altered, as a quick moving thunderstorm decided to roll in and send us running inside for cover. After a quick towel-off and time to catch our breath, our dinner party was reassembled around the table indoors. That’s the Adirondacks for you…you never know what kind of weather is in store.
I have to thank my dad for braving the elements and grilling under an umbrella in less than ideal conditions. The pork chops were cooked perfectly; with a nice char on the outside, and tender center. I pooled some roasted red pepper sauce (which you can make a day ahead) on the plate, then topped the grilled chop with some of the colorful corn/tomatillo relish. –Though the weather was a bit dreary out the window, our plates reminded us dinner was all about summer.
The rain delay before dinner was self explanatory…hmm, but explaining the pause to take a picture of the dish before we sat down…?
Grilled Bone-In Pork Chops with Corn/Tomatillo Relish and Roasted Red Pepper Sauce
Roasted Red Pepper Sauce:
4 red bell peppers, roasted, peeled, seeded, and chopped
2 shallots, chopped
1/4 cup red wine vinegar
4 cloves roasted garlic, peeled
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon chipotle chile puree
Kosher salt and freshly ground pepper
1/2 cup canola oil
Combine the peppers, shallots, garlic, honey, mustard, and chipotle puree in a blender, season with salt and pepper, and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
Corn and Tomatillo Relish:
4 tomatillos, skins removed
2 tablespoons, plus 1 1/2 teaspoons olive oil, divided
Kernels from 2 ears fresh corn
1/2 cup grape tomatoes, halved
1/2 teaspoon salt
1/4 cup chopped basil leaves
Heat a large saute pan over medium high heat; add tomatillos and cook until skin blackens and blisters, about 4 minutes per side. Remove tomatillos from pan and set aside to cool slightly, then chop.
Add 1 1/2 teaspoons olive oil to the large saute pan over medium high heat; add corn kernels, stirring constantly for 1 minute. Transfer corn kernels to a medium bowl Add chopped tomatillos, tomatoes, salt, basil, and remaining olive oil, mixing to combine.
For the rub:
1 1/2 tablespoons smoked Spanish paprika
1/2 tablespoon black pepper
1/2 tablespoon Kosher salt
1/2 teaspoon New Mexican chile powder
1/2 teaspoon garlic powder
1/2 teaspoon sugar
4 1-inch-thick bone-in pork chops (about 2 1/4 pounds)
2 tablespoons olive oil
Combine all ingredients in a small bowl. Sprinkle some of the rub on bowl sides of the pork chops and place on a large platter; cover, and refrigerate 6-7 hours prior to grilling. Remove chops from refrigerator and allow to sit out 20 minutes before grilling.
Heat grill to medium . Drizzle pork chops with olive oil and place on grill, cooking 9 minutes per side.
Spoon 1/2 cup of the roasted red pepper sauce on plate. Place pork chop in center of sauce, and top with about 1/4 cup of the corn/tomatillo relish.