Careme

Ingredients

• Kroger® Pork Loin Assorted End Chop Bone

  2 bone-in pork chops, about 1 lb total $3.99
• Kroger® Tri-Color Bell Peppers

  10 oz, seeded and cut into wide strips $3.99
• Private Selection® Walla Walla Sweet Onions

  1 medium onion, cut into thick wedges $3.99
• Fresh Roma Tomato

  2 medium tomatoes, chopped $1.49
• Fresh Sweet Corn on the Cob-Each

  2 ears, shucked $0.50
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  2 1/2 tablespoons, divided
• Smoked paprika

  1 1/2 teaspoons
• Red pepper flakes

  1/4 teaspoon, or to taste
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat a grill to medium-high and clean the grates; if you have a grill-safe skillet, place it nearby for the piperade. Pat the pork chops dry, mince the garlic, slice the peppers and onion, chop the tomatoes and parsley, and shuck the corn.
2. Mix 1 tablespoon olive oil with the smoked paprika, red pepper flakes, half the minced garlic, 3/4 teaspoon salt, and a few grinds of black pepper. Rub all over the pork chops and let them sit at room temperature for 10 minutes while the grill finishes heating.
3. Toss the bell pepper strips and onion wedges with 1 tablespoon olive oil, salt, and pepper. Grill them with the corn, turning occasionally, until the peppers and onion are charred-tender and the corn is lightly blistered, about 8 to 10 minutes; move everything to a cutting board.
4. Grill the pork chops over medium-high heat until well marked and the thickest part reaches 145°F, about 4 to 6 minutes per side depending on thickness. Transfer to a plate and rest for 5 minutes.
5. While the pork rests, roughly chop the grilled peppers and onion. Warm the remaining 1/2 tablespoon olive oil in a grill-safe skillet on the grill or in a skillet on the stove, then add the remaining garlic, chopped tomatoes, grilled peppers, grilled onion, vinegar, and a pinch of salt.
6. Cook the piperade, stirring, until the tomatoes soften and the mixture becomes glossy and saucy, about 5 to 6 minutes. Stir in half the parsley and adjust with more vinegar, salt, or pepper if needed.
7. Cut the corn cobs in halves if desired. Spoon the warm piperade onto plates, set the rested pork chops on top, add the grilled corn alongside, and finish with the remaining parsley.