Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of finely minced lemongrass, 4 cloves of minced garlic, 1 tablespoon of grated fresh ginger, 3 tablespoons of low-sodium soy sauce, 2 tablespoons of fresh lime juice, 1 tablespoon of honey, 2 tablespoons of olive oil, and 1 tablespoon of fresh thyme leaves to form the marinade.

2. 2

   Place 4 bone-in pork chops (about 1-inch thick) into the bowl with the marinade, ensuring they are well coated, then cover and refrigerate for at least 2 hours or up to 4 hours.

3. 3

   Preheat your grill to medium-high heat, then brush 4 ears of corn with 1 tablespoon of olive oil and season lightly with 0.25 teaspoon of salt and 0.125 teaspoon of black pepper.

4. 4

   Place the seasoned corn directly on the preheated grill and cook, turning every few minutes, for 10-12 minutes, until lightly charred and tender; remove from heat and let cool slightly.

5. 5

   Once cooled, carefully cut the kernels from the 4 grilled ears of corn and place them in a bowl, then add 0.5 cup of finely diced red onion, 0.25 cup of chopped fresh cilantro, 1 seeded and minced jalapeño, 1 tablespoon of fresh lime juice, 0.25 teaspoon of salt, and 0.125 teaspoon of black pepper, mixing gently to combine.

6. 6

   Remove the pork chops from the marinade, discarding any excess, and grill them for 5-7 minutes per side, or until an internal temperature of 145°F (63°C) is reached.

7. 7

   Let the grilled pork chops rest for 5 minutes before serving alongside generous portions of the grilled corn salsa.