Michael Symon's Double Cut Porkchops with Corn and Jalapeno Salad

By Bettybug

Ingredients

• 4 Double Cut Pork Chops
• 1 tablespoon Salt
• 1 tablespoon Sugar
• 1 tablespoon Coriander (toasted and ground)
• 4 ears Corn (husked and silk removed)
• 2 Limes (zested and juiced)
• 1/4 cup Cilantro - leaves only (chopped)
• 1 pint Sweet 100 Tomatoes (halved)
• 1 Jalapeno (minced)
• 3 scallions (chopped)
• 1 clove garlic (minced)
• 2 tablespoons olive oil

Preparation

Step 1

1-Combine the sugar, salt, and coriander.
2-Rub each of the pork chops on both sides with the mixture, and refrigerate overnight.
3-Preheat grill to high, leaving a cooler part of the grill with lower heat.
4-Drizzle chops with olive oil and grill for 3 to 4 minutes per side over high heat, to sear. Once seared, transfer to the cooler part of the grill to finish cooking through, about 10 minutes.
5-Grill the ears of corn til charred at parts, about 3 minutes per side. Remove the kernels from the ear to a bowl, and toss with the lime zest and juice, cilantro, tomatoes, scallions, garlic and jalapeno. Add olive oil and toss to coat. Season with salt and pepper.
6-Serve the pork chops sliced and topped with the salad