BBQ-Rubbed Pork Chops with Fresh Corn Relish
Prep Time: 50 minutes
18 grams barbecue rub (store-bought)
2 Tbsp. apple cider vinegar
2 tsp. Worcestershire sauce
4 bone-in ribeye pork chops (about 1-inch thick, about 2 pounds
79 ml mayonnaise
14 grams fresh basil (thinly sliced)
3 Tbsp. buttermilk
2 tsp. apple cider vinegar
2 tsp. sugar
salt (to taste)
black pepper (to taste)
204 grams fresh corn kernels (cooked, about 2 ears)
159 grams cherry tomatoes (halved)
52 grams diced cucumber
1. Preheat grill to medium-high.
2. In a small bowl, combine the BBQ rub, vinegar, and Worcestershire to make a paste; rub about a teaspoon of the paste on both sides of each pork chop.
3. Grill chops on both sides until cooked to an internal temperature of 145°F, turning often to prevent scorching. Transfer chops to a serving platter and let rest for 3 minutes.
4. While chops are grilling, blend the mayonnaise, basil, buttermilk, vinegar, sugar, salt, and pepper in a small food processor or blender. Toss together the corn, tomatoes, and cucumber, then drizzle with dressing and toss again to coat.
5. Spoon some of the relish onto the pork chops and serve; serve remaining relish on the side.
Courtesy of the National Pork Board, Des Moines, Iowa.