Buttermilk Pork Chops with Corn Relish Recipe

Name: Buttermilk Pork Chops with Corn Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 3 tablespoons packed light brown sugar; 4 tablespoons extra-virgin olive oil; Kosher salt; 6 cloves garlic, smashed; 6 bay leaves; 2 teaspoons hot sauce; 12 black peppercorns; 1 lemon; 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total); Vegetable oil, for brushing; 6 ears of corn, husked; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh chives

Servings: persons

2 cups buttermilk
3 tablespoons packed light brown sugar
4 tablespoons extra-virgin olive oil
Kosher salt
6 cloves garlic, smashed
6 bay leaves
2 teaspoons hot sauce
12 black peppercorns
1 lemon
6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
Vegetable oil, for brushing
6 ears of corn, husked
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives

1
Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl.
2
Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of half of the lemon.
3
Pierce both sides of the pork chops a few times with a paring knife.
4
Add the pork to the brine, turning to coat.
5
Cover and refrigerate at least 4 hours or overnight.
6
Remove the pork chops from the refrigerator 30 minutes before grilling.
7
Preheat a grill to medium high and lightly brush the grates with vegetable oil.
8
Remove the pork from the brine, letting the excess drip off, and transfer to the grill.
9
Cover and cook until marked, about 7 minutes.
10
Flip and continue cooking, uncovered, until the other side is marked, about 7 more minutes.
11
Meanwhile, rub the corn with 1 tablespoon olive oil and season with salt.
12
Wrap each ear in foil and place on the grill.
13
Grill, turning occasionally, until charred, about 10 minutes.
14
Remove the pork from the grill; let rest 5 minutes.
15
Cut the corn kernels from the cobs.
16
Combine the corn, the juice of the remaining 1/2 lemon, the remaining 1 tablespoon olive oil, the parsley and chives in a bowl and toss; season with salt.
17
Serve with the pork chops.
18
Photograph by Con Poulos

1581

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups buttermilk, 3 tablespoons packed light brown sugar, 4 tablespoons extra-virgin olive oil, Kosher salt, and more.

Yes, Buttermilk Pork Chops with Corn Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buttermilk Pork Chops with Corn Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions