Tasting Notes

These pork chops are anything but boring – a great smoky char on them with a slightly sweet, tart, a tinge of heat, taste, the corn sweet and luscious, the fries super crispy.

What You Need

3 fresh corns on the cob.

2 boneless pork chops about six ounces each, 1 inch thick.

3 tablespoons brown sugar.

1 tablespoon Dijon mustard.

1 teaspoon hot sauce.

1 large potato.

1 1/2 tablespoons olive oil.

Equipment

1 small bowl.

1 medium bowl.

Method

To the bowl add your sugar, mustard and hot sauce. Mix well, set aside.

Cut up your pork into two pieces. With your fingers rub the sugar, mustard, hot sauce, on both sides of the pork. Set aside.

Wash your potato and cut up into medium long slices for the entire length of the potato. To your other bowl, add your olive oil, toss well and season with salt and pepper. Set aside.

Pre-heat your BBQ to 400 degrees Fahrenheit.

The grilling times will vary for this recipe.

First put the potatoes on the grill – they will take around 15 to 20 minutes depending on how thick you cut. Turn over every five minutes and be sure to taste one to see if they are ready.

Next up is the corn – this will take 15 minutes, also turn it over several times.

Last are the pork chops. They will take four minutes on the first side, turn them over and cook for another minutes.

Then turn the BBQ off – leaving everything on the grill. Now open the hood on your BBQ and let the temperature drop to 300 degrees Fahrenheit, then close the hood. Leave everything on the grill for two minutes.

You are ready to plate and serve.

Delicioso