Chili Rubbed Pork Chops with Corn Salsa and stuff

[jeepdad]

I was on the hook for dinner tonight so I was hankering something grilled. I thought that I have not had grilled pork chops in a while so that started the base and I added sides from there winging it as I went. My camera crapped out so I used my Honey's iPhone.


I brined the thick pork chops in water, kosher salt and molasses for an hour.




Drained the brine off.




Patted the chops dry.




I added the chili rub to four of the chops.




And salt and cracked black pepper to the others.


Made the corn salsa and set in the fridge to let the flavors blend. I added more jalapenos than the recipe called for.


I backed off the cilantro and used half as much as it can be overpowering at times.


Some fresh broccoli stir fried in olive oil.




Some small red potatoes roasted with olive oil, fresh garlic, and parmesan cheese.




Chops on the grill.


















Plated goodness!




The chili rubbed pork chops with the corn salsa was some kinda good. All the flavors blending together man oh man. I added a little habanero powder to the rub which made it even more flavorful and added a little more heat. Added with the jalapenos in the corn salsa man oh man. It was a keeper for sure.

--jeepdad

Chili Rubbed Pork Chops with Corn Salsa
- serves 4 -

Ingredients
4 pork rib chops, 1 1/2" thick

For the brine:
1 quart of cold water
2 tablespoons kosher salt
2 tablespoons molasses

For the rub:
1 tablespoon paprika
1 teaspoon chili powder (I used some Dizzy Pig Red Eye Express instead)
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
*I added habanero powder for some added flavor and heat.

For the salsa:
4 ears of corn, husked (I used frozen corn...after I cooked it)
4 plum tomatoes, cored, seeded, and diced (I left the seeds)
1 medium red onion, diced (left it out)
1 small jalapeņo, seeded and diced (I used two and left the seeds)
3 heaping tablespoons of finely chopped cilantro (I halfed it)
3 cloves of garlic, minced
Juice from 1 lime
Kosher salt
Freshly ground black pepper

Procedure
1. To make the brine, mix the salt and molasses in the cold water until completely dissolved. Wash the pork chops and place in the brine, completely submerging them. Brine the pork in the refrigerator for 1 hour.

2. While the pork is in the brine, mix all the ingredients for the rub together in a small bowl.

3. Remove the pork chops from the brine and wash in cold water. Pat the chops dry with paper towels. Liberally season each chop all over with the rub, wrap in foil, and place back in the refrigerator for 2 hours to overnight. (I didn't wrap in foil just rubbed the chops and let then sit for 15-20 mins)

4. Remove the pork chops from the refrigerator to allow them to come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and build a two zone fire, with a thin layer of coals on one side of the charcoal grate, and the rest piled on the other side. (I used the gasser).

5. Wrap the ears of corn in tin foil and place on the hotter side of the grill. Grill covered for 15 minutes, turning four times during cooking. Remove the foil from the corn and continue to cook until lightly browned all over, about another five minutes. Remove the corn from the grill and set aside to cool.
(I used frozen corn cooking it)

6. Remove the pork chops from the foil and place them on the hotter side of the grill. Grill until each side is nicely browned, about 3 minutes per side. Move the chops to the cooler side of the grill, cover, and continue to cook until an instant read thermometer registers 135 degrees in the thickest part of the chop. Remove from the grill and tent with foil.

7. Cut off the corn kernels into a medium bowl and discard the cobs. Add the rest of the salsa ingredients and gently toss until well combined. Taste and adjust seasoning with salt and pepper. Remove the pork chops from the foil, top with the corn salsa, and serve. (I made the salsa an hour or so before and let it sit in the fridge)


Roasted Parmesan Fingerling Potatoes

Ingredients
2 lbs fingerling potatoes
1/4 cup olive oil
3/4 teaspoon kosher salt
cracked pepper to taste
1/4 cup grated Parmesan cheese
1-2 cloves garlic, minced

Preheat oven to 425°. Rinse potatoes and move to bowl. Drizzle olive oil over top; stir to coat. Add salt, pepper fresh garlic, and Parmesan cheese. Spread onto baking sheet and place in oven. Bake for 25 minutes.

[Big Bears BBQ]

Very nice looks great and the pics look good...............

[Griffin]

Looks mighty tasty, Jeepdad.

I always add more jalepenos than the reicpe calls for as well.

[sparks58]

Damnation that looks good JD. Do you think an hr in the brine was sufficient? do they come out a bit sweet from the molasses? I like the pork chops but I find they're always kinda dry. I'll have to try your brine. Thanks for shareing.
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Pork fat rules baby. Emeril Lagasse
Napoleon gas grill
Napoleon Apollo water smoker

[Oregon smoker]

I can smell that right now and its making me hungry even though i just got done eating.
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#3 LIAR

[tacklebox]

Everything looks awesome as usual JD. One thing though, you forgot the recipe for the broccoli
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~Joe
This post is not intended to offend, unless I intend it to
Life is like a penis, some times it gets hard for no reason
Pompous Ass Bigoted LIAR #69

[jess]

Looks great, I love smoked but sometimes a "good" grilled chop can't be beat. Looks like you nailed these...

[jeepdad]

Big Bears BBQ thanks.

Griffin, yep love me some jalapenos!

sparks58, for this size chops an hour is plenty fine. I didn't notice the sweetness on the rubbed chops as the rub flavor along with the corn salsa was so dang good.

Jason, this recipe with the minor tweaks I did is a keeper. I look forward to making it again with the corn salsa.

tacklebox, ha, its simple..a little evoo and let'em cook until the consistency you like.

jess, yep a grilled chop is dang good!