Pork Chops with Corn, Pickled Onion and Cheese Curds
An instant pickle, a speedy marinade and a sauce that’s ready in five minutes make these barbecued pork chops ideal for entertaining with ease. We heart harissa for quickly imparting flavour to the meat, while lemon tenderizes in the time it takes to warm up that grill. With red onions, golden tones of creamed corn […]
Ingredients
- 1 small red onion, thinly sliced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) water
- 1 tbsp sugar
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 ml) harissa paste
- 4 pork chops on the bone, about 1 inch (2.5 cm) thick
- 1 shallot, thinly sliced
- 1 tbsp butter
- 2 ears corn, blanched and cobbed or 1 1/2 cups (225 g) frozen corn kernels, thawed
- 1/2 cup (125 ml) 35% heavy cream
- 1/4 cup (10 g) chopped chives
- 5 oz (140 g) cheese curds, coarsely chopped
Instructions
- In a bowl, mix together all of the ingredients. Cover with plastic wrap, then cook in the microwave for 1 minute. Let marinate at room temperature until ready to serve.
An instant pickle, a speedy marinade and a sauce that’s ready in five minutes make these barbecued pork chops ideal for entertaining with ease. We heart harissa for quickly imparting flavour to the meat, while lemon tenderizes in the time it takes to warm up that grill. With red onions, golden tones of creamed corn and cheese curds, this feast for the eyes will be the focus of the night.