Oh I can't wait till we have tonight's dinner.
Dr. Pepper-Glazed Pork Chops with Grilled Corn Salad
1/2 cup Dr. Pepper
6 TB. packed brown sugar, divided
1/4 cup cider vinegar, divided
1 TB. Dijon mustard
4 (10 oz.) bone-in pork rib chops, about 1" thick, trimmed
2 tsp. table salt, divided
1/4 tsp. cayenne pepper
4 ears corn,
3 TB. extra virgin olive oil, divided
1 red bell pepper, stemmed, seeded and chopped fine
1/2 thinly sliced Vidalia onion
1. Bring Dr. Pepper, 1/4 cup sugar, 2 TB. vinegar and mustard to boil in large saucepan. Reduce heat to medium-low and simmer until glaze is reduced to
1/4 cup, 10 to 12 minutes. Sprinkle chops with 1 tsp. salt and cayenne, then rub all over with remaining 2 TB. sugar. Brush corn with 1 TB. oil and sprinkle with
1/2 tsp. salt.
2. 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.
3. Cut kernels from cobs. Whisk remaining 2 TB. oil, 2 TB. vinegar and 1/2 tsp. salt together in bowl. Stir in corn, bell pepper and onion. Brush chops with remaining glaze.
Source: Cook's Country - Aug. 2024
Dr. Pepper-Glazed Pork Chops with Grilled Corn Salad
1/2 cup Dr. Pepper
6 TB. packed brown sugar, divided
1/4 cup cider vinegar, divided
1 TB. Dijon mustard
4 (10 oz.) bone-in pork rib chops, about 1" thick, trimmed
2 tsp. table salt, divided
1/4 tsp. cayenne pepper
4 ears corn,
3 TB. extra virgin olive oil, divided
1 red bell pepper, stemmed, seeded and chopped fine
1/2 thinly sliced Vidalia onion
1. Bring Dr. Pepper, 1/4 cup sugar, 2 TB. vinegar and mustard to boil in large saucepan. Reduce heat to medium-low and simmer until glaze is reduced to
1/4 cup, 10 to 12 minutes. Sprinkle chops with 1 tsp. salt and cayenne, then rub all over with remaining 2 TB. sugar. Brush corn with 1 TB. oil and sprinkle with
1/2 tsp. salt.
2. 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.
3. Cut kernels from cobs. Whisk remaining 2 TB. oil, 2 TB. vinegar and 1/2 tsp. salt together in bowl. Stir in corn, bell pepper and onion. Brush chops with remaining glaze.
Source: Cook's Country - Aug. 2024
not as good as I thought it would be.