Recipe by Slatts
This is a great summer dish. The recipe calls for smoked pork chops which are pretty much already cooked and so you are just heating them through. Make the corn relish first as it can be served warm or at room temperature. Quick, easy, and tasty!
Top Review by Barbi Brown
Wow! This is fantastic. We used pork loin cut into thick slices and cooked them on the George Forman grill seasoned with a little seasoned salt. The relish is really good, but sauce is really delicious! We did use frozen corn, not fresh. This is "Company Worthy!" Thanks so much, we loved it. We served this with mashed sweet potatoes....the entire plate was divine.
For corn relish
- 5 slices bacon
- 4 ears sweet corn, shucked and cut off ears
- 1 small red onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon balsamic vinegar
For pork chops
- 6 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 4 smoked pork chops, thick-sliced
Directions See How It's Made
- For corn relish.
- Fry bacon in a large skillet and set aside. Remove most of the bacon grease leaving about a tablespoon in the pan.
- Sautee the corn, onions, and bell pepper in the reserved bacon grease for about 5 minutes.
- Crumble the bacon on top and add the balsamic vinegar. Mix together.
- Salt and pepper to taste. Add more balsamic if you like the tang!
- For pork chops.
- Bring the maple syrup and balsamic vinegar to a simmer in a small sauce pan. Simmer for about 5 minutes or until the mixture coats the back of a spoon. Add freshly ground pepper to taste.
- Preheat and oil grill. Grill smoked pork chops over medium heat basting with the maple syrup/balsamic vinegar glaze. It should only take about 3 to 4 minutes per side to heat through.