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Ontario Pork Blog

18 July 2018

Char-Grilled Pork Chops with Chimichurri & Roasted Corn Salad

Brittany Stager

Char-Grilled Pork Chops with Chimichurri & Roasted Corn Salad

Brittany Stager

Brittany Stager is the designer behind My Daily Randomness, a personal lifestyle blog. It is there where she writes about everything from home renovation and decor, to travel and food. When she is not blogging, she is filling her days with social media at her business, REES + STAGER.


It’s the most wonderful time of the year…. grilling season!

There’s nothing like firing up the grill on a busy weeknight or hosting a friendly backyard BBQ on the weekend. Best of all, summer-time brings an abundance of fresh vegetables, fruits, and meats that are ready for grilling! Ontario produces some of the best grill-ready foods, like mushrooms, corn, zucchini, peaches, and of course pork!

 

If I’m being honest, I used to find pork very intimating to grill. I would overcook it almost every time! That is until I found my secret weapon… a meat thermometer. I’m not kidding you, this little kitchen gadget has saved my meals time and time again. When it comes to grilling up pork, whether it be chops, tenderloin, steaks or ribs, I rely on my trusty meat thermometer to tell me when it’s done! That way I know I’ll be enjoying tender, juicy, flavourful pork every time I grill!

So, if you’re looking to give a good ol’ meat thermometer a try, I highly suggest giving these Char-Grilled Pork Chops a whirl! They will surely have you crowned king or queen of the grill at your next backyard party!



Yield: Serves 4
Preparation Time: 5 minutes
Cooking Time: 15 minutes

 

Ingredients:

Grilled Pork Chops

4 frenched Ontario pork chops, about 1-inch thick
Salt & Pepper
¼ cup barbecue sauce (optional)

Chimichurri
2 cloves garlic, chopped
1 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup extra-virgin olive oil
Juice from 1 large lemon
1 tsp dried Italian seasoning
1 tsp red pepper flakes
1 tsp salt, plus more to taste

Roasted Corn Salad

4 ears of fresh corn, shucked
4 tbsp extra-virgin olive oil, divided
Juice of 1 lime
Salt & pepper to taste
½ red onion, finely chopped
3 vine-ripened tomatoes, chopped
¼ cup fresh cilantro, chopped
Optional: Feta cheese

 

Cooking Instructions:

Grilled Pork Chops
1. Preheat grill to medium heat.
2. Dry pork chops with paper towel, season with salt and pepper. Place chops on grill. Slather top with barbecue sauce (if using). Cover and let cook 5-6 minutes before flipping. Slather chops with remaining barbeque sauce, and cook covered for another 5-6 minutes.
3. Remove from grill when meat thermometer inserted into centre reads 155 F/68 C. Let rest until the temperature reaches 160 F/71 C.
4. Serve with a generous spoonful of chimichurri and a side of roasted corn salad.

Chimichurri

1. To the bowl of a food processor add all ingredients. Process on low for 1-2 minutes or until parsley and cilantro is uniformly chopped.
2. Transfer to airtight container or mason jar and refrigerate for up to a week.


Roasted Corn Salad

1. In a large pot of boiling water over high heat, cook corn for 10 minutes or until tender-crisp.
2. Remove corn and brush with 2 tbsp oil. Place on preheated grill for 10-15 minutes, turning frequently.
3. Remove corn from grill and allow to cool. Slice the kernels from the cobs.
4. In a large bowl add remaining oil, lime juice, and salt and pepper; whisk until combined. Add corn kernels, red onion, tomatoes, and cilantro, toss to combine. If using, top with crumbled feta cheese.

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