Dr. Pepper–Glazed Pork Chops with Grilled Corn Salad
By Jessica RudolphPublished on July 2, 2024
Time
1 Hour
Yield
Serves 4
Ingredients
½ cup Dr. Pepper 6 tablespoons packed brown sugar, divided¼ cup cider vinegar, divided1 tablespoon Dijon mustard 4 (10-ounce) bone-in pork rib chops, about 1 inch thick, trimmed2 teaspoons table salt, divided¼ teaspoon cayenne pepper 4 ears corn, husks and silk removed3 tablespoons extra virgin olive oil, divided1 red bell pepper, stemmed, seeded, and chopped fine½ cup thinly sliced Vidalia onion
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.
Time
1 HourYield
Serves 4Ingredients
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
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
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.
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