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Brown Sugar & Soy Glazed Pork with Elote Salad

Cook Time:
20 mins
Prep Time:
1 hr 15 mins


Brown Sugar & Soy Glazed Pork Steaks
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground ginger
  • 1 cup light brown sugar
  • 1/2 cup gluten-free soy sauce, such as tamari
  • 1 cup rice wine vinegar
  • 2 tablespoons vegetable oil
  • 4 boneless pork chops, 1½-inch thick
Grilled Mexican Street Corn “Elote” Salad (Serves 6-8)
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 cup freshly chopped cilantro
  • 2 cloves garlic, peeled and minced
  • zest of 2 limes
  • juice of 2 limes
  • 8 ears sweet corn on the cob, husks removed
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup crumbled cotija cheese
  • 1 jalapeño pepper, seeded and finely diced
  • 6 lime wedges, for garnish
Fulfilled by

Chef notes

Looking for an affordable everyday grilling recipe? This is the answer.

Special Kitchen Equipment: Grill, tongs, silicone brush

Swap Option: Feel free to try this recipe using chicken breasts, salmon, pork chops or pork tenderloin. You may need to adjust the cook time accordingly.

Technique Tip: Be sure to clean and oil your grill before cooking on it. 


Make the Pork:


In a small mixing bowl, whisk together the ground black pepper, garlic powder, onion powder, ground ginger, light brown sugar, soy sauce, rice wine vinegar and vegetable oil. Place the pork steaks in an airtight plastic bag and pour half of the marinade over the pork (reserve the other half of the marinade for basting and dipping). Refrigerate for at least one hour and up to overnight.


Spray the grill grates with nonstick grill spray. Preheat the grill to medium-high heat on one side and low heat on the other.


Once the grill is hot, remove the pork steaks from the marinade and transfer to a plate to remove any excess marinade to prevent flareups on the grill.


Place the pork steaks at a 45-degree angle over the grill grates over medium-high heat and cook for 3 to 4 minutes, then lift and turn the pork steaks 90 degrees and place on an unused hot spot of the grill. Baste with reserved marinade and cook for another 3 to 4 minutes. Flip the pork steaks and place on a 45 degree angle against the grill grates on an unused hot spot of the grill. Baste with reserved marinade and cook for another 3 to 4 Minutes. Lift and turn the pork steaks 90 degrees and place on an unused hot spot of the grill and baste again. After 12 to 16 minutes of cook time, check the internal temperature. If the internal temperature has reached 145 F, remove the pork steaks from the grill and transfer to a clean plate and allow them to rest for 5 minutes. If the pork steaks need more time, transfer them to the low heat section of your grill and cook with the lid closed as needed until the temperature reaches 145 F. 


Once rested, slice thin on the bias and drizzle some of the remaining marinade over the meat. Serve with additional marinade on the side.

Make the Grilled Mexican Street Corn “Elote” Salad:


Preheat the grill to high.


Make the dressing: in a large mixing bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, lime zest and lime juice. Set aside.


 Once the grill comes up to temperature, clean the grates using a wire grill brush and spray with nonstick grill spray.  


 Season the corn with oil, salt and pepper, then grill for about 2 to 3 minutes per side.  


Once the corn is cooked, transfer to a cutting board to cut the kernels off the cob, then discard the cobs.


Transfer the grilled corn kernels to a large mixing bowl and toss with prepared dressing, crumbled cotija cheese and jalapeño. Garnish with lime wedges.