Maple-Brown Sugar Pork Chops
with peach & corn salad
- Pork chops (<1" thick) - 4
- Butter - 2 Tbsp
- Brown sugar - 1 Tbsp
- Maple syrup - 1 Tbsp
- Corn - 2 ears , kernels
- Peaches - 2 , sliced
- Balsamic vinegar - 1 1/2 Tbsp
- Maple syrup - 1 tsp
- Olive oil - 3 Tbsp
- Mixed greens - 1/4 lb
- Sliced almonds - 1/4 cup
- Cotija or feta cheese - for serving
Pork chops - Season & tenderize with salt & pepper. (Can be done up to 1 day ahead)
Corn - Shuck (remove outer leaves), shave off kernels and then microwave for 2 to 3 minutes, until tender. (Can be done up to 5 days ahead)
Peaches - Prep as directed.
Pork Chop Sauce - Melt butter in the microwave. Whisk in brown sugar and maple syrup.
Divide sauce in half. Brush maple syrup mixture over one side of pork chop and sprinkle with a bit more salt.
Grill pan directions: Preheat a grill pan over medium-high heat. Brush pan with cooking oil, and then add pork chops. Sear on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 1 to 3 minutes, until pork reaches 145F (73C) degrees.
Grill directions: Preheat grill to 400F (204C) degrees, keeping one part on higher heat and another part on lower heat. Clean & oil grates and add pork chops to higher heat part. Sear on both sides for 2 to 3 minutes and then move to lower heat. Cook until 145F (73C) degrees, about another minute or two.
Let rest for 5 minutes, slice, and then drizzle with remainder of the sauce (that hasn't touched raw meat!).
Whisk together balsamic, maple syrup, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video.
Toss vinaigrette with greens, corn, and peaches. Top with almonds and desired amount of cheese. Enjoy with pork chops.