SMOKED PORK CHOP with roasted corn salsa
PAIRED WITH: Soter Vineyards Mineral Springs Ranch Pinot Noir
Season pork chops lightly with salt and pepper (don’t overdo it as they already have been salted). In a cast iron pan with a little oil, sear them on medium-high heat until golden brown. Repeat on the other side and serve immediately. If you can’t get your hands on these delicious chops, grab some 1”-2” chops from your local butcher and brine them.
PORK CHOP BRINE
Brine only if using raw pork, can be doubled to accommodate larger cuts. Combine all ingredients in a sauce pot and warm until salt and sugar have dissolved. Let cool. Pour over pork chops and let sit 2 hours for 1” chops, 3 hours for 2” chops and so on. Chops should be fully submerged. Remove chops from brine and let dry at room temp. Season lightly with salt and pepper, then in a cast iron pan with a little oil, sear the chops on medium-high heat until golden brown. Repeat on the other side, let rest for 5 minutes, and serve immediately.
ROASTED CORN SALSA
Without removing the outer husks, peel the corn silk off the cobs and then wrap them back up in the husk. On a charcoal or gas grill, cook the corn husk on until cooked and slightly charred. The husk will burn off in some places. This will impart some smoky flavor and is exactly what you’re looking for. You want the kernels to be fully cooked. Cut corn off the cob. Then, using the back side of your knife, scrape the cobs clean so you can get all of the kernel and corn juice without getting the tough parts. Next, mix in all the ingredients with 1/2 cup olive oil, juice of half of lemon, and 2 teaspoons of salt. Taste and adjust seasoning as necessary. Serve at room temperature as an accompaniment to your smoked pork chops.