Oftentimes when people think about grilling, they are drawn to steak or chicken. However, I think pork chops are perfect for a springtime cookout, and they are easy to prepare — a simple brine keeps the meat super juicy while it takes on the rich, smoky flavor from the grill.
The corn and asparagus salad is an easy crowd pleaser, balancing out the hot grilled chops with a cool and refreshing bite.
- 2 cups buttermilk
- 2 tablespoon raw honey
- 3 tablespoons olive oil
- 1 head garlic, peeled and crushed
- 2 teaspoons hot sauce, preferable Frank's RedHot
- 4 pork chops
- Extra virgin olive oil
- 2 cups corn kernels, grilled, cut off the cob (about 3 ears)
- 1 pound asparagus, grilled and cut into 1-inch pieces
- 1/2 red onion, finely diced
- 2 limes, juiced
- 1 teaspoon chipotle chili powder
1. In a large bowl, whisk together the buttermilk, honey, 2 tablespoons of olive oil, a generous amount of salt, garlic and hot sauce. Add the pork chops to the bowl and toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Once the pork has marinated, remove from the refrigerator. Preheat the grill to medium heat.
3. Remove the pork chops from the marinade and transfer to the grill. Cook for about 15 minutes, flipping them halfway through until they are cooked.
4. In a medium bowl, add olive oil to taste, corn kernels, asparagus, red onion, lime juice, chipotle chili powder and salt to taste. Lightly toss together.
5. Serve the pork chops alongside the salad.