Name: Dr. Pepper–Glazed Pork Chops with Grilled Corn Salad
Total time: 1 h
Ingredients: ½ cup Dr. Pepper; 6 tablespoons packed brown sugar, divided; ¼ cup cider vinegar, divided; 1 tablespoon Dijon mustard; 4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed; 2 teaspoons table salt, divided; ¼ teaspoon cayenne pepper; 4 ears corn, husks and silk removed; 3 tablespoons extra virgin olive oil, divided; 1 red bell pepper, stemmed, seeded, and chopped fine; ½ cup thinly sliced Vidalia onion

Why This Recipe Works

We reduced Dr. Pepper with brown sugar, cider vinegar, and Dijon mustard to make a sticky-sweet glaze for grilled pork chops.

Before You Begin

For a fresh pop of green, add a handful of chopped tender herbs to the corn salad: Parsley, chives, dill, and/or basil are all great here.

Instructions

Bring Dr. Pepper, ¼ cup sugar, 2 tablespoons vinegar, and mustard to boil in large saucepan. Reduce heat to medium-low and simmer until glaze is reduced to ¼ cup, 10 to 12 minutes. Sprinkle chops with 1 teaspoon salt and cayenne, then rub all over with remaining 2 tablespoons sugar. Brush corn with 1 tablespoon oil and sprinkle with ½ teaspoon salt.

Grill corn and chops over hot fire (covered if using gas), turning corn often, until corn is well browned all over, about 12 minutes, and until chops register 135 degrees, 3 to 5 minutes per side. Brush chops with glaze and grill, glazed side down, until caramelized, about 1 minute. Repeat glazing and grilling on second side of chops. Transfer corn and chops to platter.

Cut kernels from cobs. Whisk remaining 2 tablespoons oil, 2 tablespoons vinegar, and ½ teaspoon salt together in bowl. Stir in corn, bell pepper, and onion. Brush chops with remaining glaze. Serve.