- Level
- easy
- Prep Time
- 15 mins
- Cooking Time
- 15 mins
- Serves
- 4
Ingredients
- Pork Chops
- 2
- garlic cloves, chopped
- 1 tsp
- sugar
- ½ tsp
- salt
- 2 tbsp
- olive oil
- 30 ml
- 4
- bone-in pork chops, each about ¾ inch (2 cm) thick
- Corn Salad
- 3
- ears corn, husks removed
- 3 cups
- cherry tomatoes, halved
- 420 g
- 3
- green onions, thinly sliced
- ¼ cup
- cilantro, finely chopped
- 10 g
- 2 tbsp
- olive oil
- 30 ml
- 2 tbsp
- lemon juice
- 30 ml
Directions
- Step 1
- Pork Chops
Preheat the grill, setting the burners to high. Oil the grate.
- Step 2
- In a glass dish, using a fork, mash the garlic with the sugar and salt (see note). Add the oil and mix well. Add the pork chops and toss to coat well. Let marinate while you prepare the salad.
- Step 3
- Corn Salad
In a pot of salted boiling water, cook the corn for 2 minutes. Drain and lightly oil.
- Step 4
- Grill the corn, turning over a few times, until tender and golden, about 5 minutes. On a work surface, using a knife, remove the kernels from the cobs. Place the kernels in a bowl. Add the tomatoes, green onions, cilantro, oil and lemon juice. Season with salt and pepper. Mix well.
- Step 5
- Grill the pork chops for 4 minutes on each side or until the desired doneness. Transfer to a plate and let rest for 5 minutes. Serve the pork chops with the corn salad.
Tips
Crushing the garlic with the salt and sugar produces a fine paste that integrates better into the marinade, mellows out the sharpness of the raw garlic and helps to tenderize the meat. Salt and sugar also enhance flavours and encourage caramelization during cooking.
