Grilled Pork Chops & Grilled Corn Salad

Grilled Pork Chops

 Ingredients

4 Pork loin chops *
1/4 cup olive oil
1 1/2 tbsp. brown sugar
2 tsp. Dijon mustard
1 1/2 tbsp. soy sauce
2 tsp. lemon zest
2 tsp. parsley chopped, plus more for garnish
2 tsp. thyme chopped
1/2 tsp. salt
1 tsp. pepper
2 tsp. minced garlic 

Instructions

Place the pork chops in a bowl or resealable bag.

In a medium sized bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper, and garlic.

Pour the marinade over the meat. Marinate for at least 1 hour, or up to 8 hours.

Preheat an outdoor grill or indoor grill pan to medium heat. 

Place the pork on the grill. Cook for 6-8 minutes per side or until a thermometer inserted into the thickest part of the chop registers 145 degrees F.

Let the meat rest for 5 minutes, then serve. Garnish with additional chopped parsley if desired.

Recipe and photo credit: Dinner at the Zoo
*In flyer May 2-8, 2021

Grilled Corn Salad

 Ingredients

2 ears Corn*
1 ½ cups chickpeas, drained
2 cups Cherry tomatoes, halved
1 large cucumber, cubed
1/4 cup green olives
1 large avocado, cubed
½ cup feta, cubed
¼ cup fresh basil, chopped 

Dressing

1 medium shallot finely chopped
1/3 cup extra virgin olive oil
3 tbsp. lemon juice
2 tsp. honey
2 tbsp. red wine vinegar
1 tsp. dried chili flakes
2 cloves garlic crushed/minced

 Instructions

Heat large griddle pan until very hot and place corn cobs in the pan. Grill for 10 minutes, turning frequently. Remove corn from the pan and using a sharp knife, cut the kernels downward, as close to the base of kernels as possible. Rotate the ear of corn and repeat the cut until all the kernels have been removed.

Place all the salad ingredients into a large bowl and mix gently.

To make dressing, fry the finely chopped shallot in the olive oil for a couple of minutes, then set aside and allow it to cool. Place all the other ingredients in a small jug, pour the olive oil with shallot and mix until well combined.

Drizzle the salad with the dressing and serve!

 Recipe and photo credit: Anna Banana
*In flyer May 2-8, 2021