Brined pork chops hot off the grill, paired with minimally-treated fresh vegetables make for simple, yet elegant meal.
I wanted to give the chops a smokey flavor, so I added some soaked and drained mesquite wood chips to my grill. I won't include smoking instructions here, as there are several sites that can help you decide how best to set up your particular grill for smoking.
If you cut the corn from the cob in advance, you can pull the succotash together while the chops are off the grill and resting.
Briney Smoked Pork Chops
6 boneless, thin cut sirloin pork chops
1/4 C kosher salt
1/2 C white wine
1 quart water
1/4 tsp freshly ground black pepper
salt-free or reduced-salt dry rub of your choice
Brine the chops:
In a large container, combine kosher salt, wine, water, and pepper, stirring until kosher salt is dissolved. Marinate the chops in the brine in the refrigerator for 45 mins. While chops are marinating, soak your wood chips, then prepare your grill for smoking.
Smoke the chops:
Remove the chops from the brine and pat dry. Spray a bit of non-stick cooking spray on both sides of each chop and sprinkle both sides generously with a salt-free dry rub of your choice. Smoke the chops on the grill until they reach an internal temp of 155 degrees. Remove chops from grill, cover with foil, and set aside for 4 mins.
Serve atop a bed of succotash.
3/4 lb fresh green beans, destemmed, cut into bite-sized pieces, blanched and drained
2 ears of fresh corn, cut from cob
1 medium tomato, seeded and diced, OR 9 oz grape tomatoes, halved
1/2 Tbsp butter
splash or two of low sodium soy sauce
1/4 tsp agave nectar or honey
fresh thyme, to taste
fresh chives, snipped, to taste
freshly cracked black pepper
Melt the butter in a saute' pan over medium heat.
Add the blanched green beans and the corn to the pan.
Stir or toss until corn is just cooked (tender, yet crisp).
Add the soy sauce, honey or agave nectar and stir to mix.
Add the tomatoes, thyme, and chives. Stir and remove from heat.
Season to taste with salt and pepper.
Serve chops atop a bed of succotash.