Brown Sugar Dijon Glazed Porkchop w/ Charred Corn Salad
If summer was a plate, this would be it.
I’ve said it once. I will say it again. Pork is the unsung hero of affordable cooking. Unfortunately, when you were younger, one of your relatives cooked you a pork chop, and it was drier than the Sahara and chewier than a taffy. From that day forward, you decided, “I don't like pork chops.” Well, I’m here to apologize on behalf of your uncle. He didn't mean to mess it up so bad.
The reality is, pork is a delicious, nutritious option and continues to be the cheapest meat on the market. Learning how to cook it properly will vastly expand your cooking arsenal and save you boatloads of money. Any chef worth their salt will tell you, a great pork chop rivals a great steak. They can take on whatever flavor you cook them in, and when cooked the right way, they are juicy, tender, and delicious.
This recipe is not only easy to follow. It will show you just how good a pork chop can be. Whether on the grill or in a pan, if you treat it right, it will treat you right.
I tell you a lot to expand your horizons. Chicken thighs instead of breast, pork instead of beef—all of these are simply to give you more options. That way, you can have more proteins on a tighter budget.
So it’s time you gave pork another shot. Your taste buds will thank you.
Estimated Time: 35 minutes
Serves: 4-6
Ingredients:
Pork Chops:
4 bone-in or thick-cut boneless pork chops
2 tbsp Dijon mustard
2 tbsp brown sugar
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp kosher salt
½ tsp black pepper
Charred Corn Salad:
5 ears corn, husks removed
1 pint cherry tomatoes, halved
1 cucumber, diced
¼ red onion, finely diced
Dressing:
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp honey
Salt & pepper
1 tbsp apple cider vinegar
1 tsp fresh chopped basil
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