Careme

Ingredients

• Signature SELECT Boneless Pork Top Loin Chops

  3.8 pounds
• Sweet Corn 4 Count

  4 ears, husked
• Yellow Peach

  1 1/2 pounds, diced
• Red Onion

  3/4 small onion, finely diced
• Lime

  2 small limes, juiced
• O Organics Fresh Mint

  1/2 cup chopped
• Garlic

  4 cloves, grated or minced
• Olive oil

  5 tablespoons, divided
• Smoked paprika

  4 teaspoons
• Dried sage

  2 teaspoons, preferred; or 2 tablespoons finely minced fresh sage
• Black pepper

  2 1/2 teaspoons, divided
• Kosher salt

  2 1/2 teaspoons, divided, plus more to taste
• Honey

  1 1/2 teaspoons
• Apple cider vinegar

  1 1/2 tablespoons
• Erath Oregon Pinot Noir Red Wine - 750 Ml

  750 Ml $18.99

Instructions

1. Heat a grill to medium-high and set up one cooler zone. Pat the pork chops dry, trim any large excess fat, and let them sit at room temperature while you chop the peaches, onion, and mint for the relish.
2. In a small bowl, mix the garlic, smoked paprika, dried sage, 2 teaspoons black pepper, 2 teaspoons salt, and 4 tablespoons olive oil into a paste; rub it all over the pork chops. Dried sage is preferred here because it blends smoothly into the rub and is less likely to scorch than fresh sage.
3. Brush the corn with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt. Place the corn and pork chops on the grill at the same time to use the grill space efficiently, turning the corn often and flipping the pork once.
4. Grill the corn until lightly charred and tender, 8 to 10 minutes total, then transfer it to a cutting board. Continue grilling the pork chops for about 4 to 6 minutes per side, moving any thinner or faster-cooking chops to the cooler zone as needed, until the centers reach 145°F.
5. Transfer the pork chops to a platter and rest for 5 minutes. While they rest, cut the kernels from the cobs.
6. In a bowl, combine the grilled corn, diced peaches, red onion, lime juice, apple cider vinegar, honey, chopped mint, and remaining 1/2 teaspoon black pepper; taste and add salt if needed. Fresh basil also works well here if you prefer it over mint.
7. Slice some of the rested pork chops if desired, spoon the peach-corn mint relish over and alongside, drizzle any resting juices on top, and serve with Whitman Hill Cabernet Franc.