Grilled Pork Chop with Roasted Corn Salad & Pickled Peaches

Recipe by: Chef Shane McAnelly

This summer favorite was featured on “Cooking with Country” Part 2 on August 9, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2017 Estate Pinot Noir

Directions:

For the Pork Brine:

4 pork chops, 1 inch thick, 10-12 oz. each

3 quarts of water

4 quarts of ice

½ cup + 1 tablespoon of kosher salt

¼ cup of brown sugar

¼ cup of maple syrup

1 tablespoon of black peppercorns

1 teaspoon of coriander seed

1 yellow onion, cut in quarters

1 sprig of oregano

1 sprig of rosemary

1 orange, cut in half

Method:

Place all ingredients except for the ice and pork chops in a pot. Bring to a boil. Place 4 quarts of ice in a Tupperware large enough to hold ice and ingredients in the pot. Once the pot has boiled for 3 minutes pour over the ice. When the ice has melted and liquid is cold add the pork chops. Leave in brine overnight.

For the Corn Salad:

3 ears of corn

1 red onion, small diced

1 bunch of scallion (green onion), cut in fine rings

1 clove of garlic, minced

1 red bell pepper, small diced

1 green bell pepper, small diced

1 teaspoon of cumin, toasted and ground

1/3 cup of rice vinegar

¼ cup of olive oil

Salt and freshly cracked pepper to taste

Method:

Preheat oven to 425 F. Rub corn with olive oil, salt and pepper. Wrap each corn with aluminum foil and place on sheet pan and roast in the oven for 30 minutes. While corn is cooking, dice remaining vegetables and add them to the medium mixing bowl. When corn is cooked and cooled, wrap small mixing bowl with damp kitchen towel and place upside down in large mixing bowl. Stand up each ear of corn on the small mixing bowl and cut kernels off the cob. Add corn kernels to the bowl with the other prepped vegetables. Add 1/3 cup rice vinegar, ¼ cup olive oil, salt and pepper.

For the Pickled Peaches

2 cups of rice vinegar

¼ cup of white sugar

2 tablespoons of mustard seed

1 bay leaf

4 large peaches, ripe but still firm

2 tablespoons of salt

Method:

Cut peaches into thick slices. Place in a large, heatproof container. Place remaining ingredients in a pot and bring to a simmer for 3 minutes. Pour over peaches and let stand for 30 minutes. Best if made ahead and used the next day.

To Finish:

Preheat oven to 425 F. Heat a large saute or grill pan, or alternatively outdoor barbecue/grill. Remove pork chops from the brine and dry well. Season with salt and pepper and rub with olive oil. Once the pan is hot, sear pork chops, about 3 minutes on each side. Transfer to a sheet pan with rack and place it in the oven for 5-7 minutes. Finished pork chop should reach internal temperature ~145 degrees, or more or less based on your personal preference. To plate, put a scoop of the corn salad in the center of a plate. Place one pork chop on top and garnish with pickled peach slices. Drizzle with high-quality olive oil (like Bricoleur Vineyards Estate Olive Oil)