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Beer Glazed Pork Chops with Grilled Corn & Peach Salad

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Ingredients
  

  • 1 medium-dark beer recommend: Goodwood Walnut Brown Ale
  • 1 large vidalia onion thick sliced
  • 1 1.4oz jar sweet & tangy mustard (recommend: East Shore)
  • 1 Tbsp orange blossom honey recommend: Savannah Bee Company
  • 2 tsp Texan steakhouse rub recommend: Cape Herb & Spices
  • 1/2 tsp Worcestershire sauce recommend: Lea and Perrins
  • 1/2 cup water
  • 3 lbs thick cut bone-in pork chops
  • 1 Tbsp butter

For the Corn & Peach Salad:

  • 6 ears of fresh corn shucked
  • 5 large peaches
  • olive oil
  • salt & pepper
  • 4 oz feta cheese
  • 10 basil leaves

For the Honey Basil Dressing:

  • 3 Tbsp orange blossom honey recommend: Savannah Bee Company
  • 1/2 cup fresh basil
  • 1/4 cup white balsamic vinegar
  • 2 tsp sweet & tangy mustard recommend: East Shore
  • 1/2 cup olive oil
  • salt & pepper

Instructions
 

  • Combine first seven ingredients in a medium bowl except for the onion. Place pork chops into a gallon size bag and set into a casserole dish to prevent spills. Place onion in bag on top of pork chops and pour in the marinade. Let marinate in the fridge overnight, turning a couple of times to ensure all sides get evenly marinated.
  • Remove pork chops from marinade and allow to come up to room temp while the grill heats up on high. Meanwhile, strain the onions out of the marinade, but save the marinade. In a small pot, bring it to a boil over medium high heat and boil for 15-20 minutes until reduced to a thick glaze. This step can even be done on indirect heat on your grill.
  • Toss the onions you saved into a saute pan with a pat of butter and caramelize on medium low heat. I recommend using the side burner on your grill if you've got one. If not, again, toss it on indirect heat on the grill.
  • Once the grill is hot, use a barbecue fork to place each chop on the hottest spot of your grill. Cook for 2-3 minutes per side. Brush with glaze after each flip. Move to indirect heat and continue to cook for 7-10 more minutes while brushing with beer glaze occasionally.

To Make The Corn & Peach Salad:

  • Half and core the peaches. Spray both sides of each half with olive oil and season with salt & pepper.
  • Rub each corn cob with olive oil and season with salt & pepper.
  • Set peaches on indirect heat in a nonstick grill skillet for 5-7 minutes per side.
  • Set corn cobs on direct, high heat and cook for 10-15 minutes rotating regularly.
  • Chiffonade 10 large basil leaves.
  • After the corn cobs have cooled enough to handle, cut the kernels off the cob and toss into a large bowl.
  • Chop peaches into bite size cubes, drain any excess juice and add to the bowl with the corn. Add basil and feta cheese. Drizzle with 1/4 -1/2 cup of honey basil dressing (enough to your taste) and toss.

To Make The Honey Basil Dressing:

  • Combine all ingredients in a blender and puree until dressing is smooth. Flecks of basil are fine.
  • This can be done ahead of time and stored in an airtight container in the fridge.

To Serve:

  • Dish up the salad onto a platter and set pork chops over the salad. Spoon extra glaze over the chops and then top with caramelized onions and fresh basil. Enjoy with your favorite beer!