Prep 10 mins
Cook 20 mins
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!
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
- 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.
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.
So easy and tastes gourmet, I cooked my chops up in a cast iron skillet and they turned out perfect. The relish is so easy especially since I used frozen corn kernals. These easy recipes are the BEST especially in my 99% humidity town the less time in the heat of the kitchen the better.
A star made in the heavens, this is a glorious dish that is meant to be *outstanding* all the way from the corn relish, down to the chops themselves there was nothing I changed. Except I didn't have chops, I had pork ribs/loin type of pork. They were on sale, and in the end the smokiness of the meat prepared on the grill, the slight maple flavor that hit the spot the corn relish, all of it was a real hit as we sit and gnaw on the last pieces. This is down home comfort goodness all wrapped up in one, right down to the bacon ~ although you could substitute, however; you really should go the extra mile and enjoy it as written. Oh wait a minute! I did do one thing a little different I kept 1/2 ear of corn shucked but kept it right on the ear of corn and cooked that right along in the relish/sauce/corn mixture until done. Thank you Slatts! Made for *SSC Pet Parade* July 2008.