Serves: 4
Pork Chops with Grilled Corn Salad
- Prep Time
- 35 min.
- Cooking Time
- 20 min.
- Method
- Direct
- Prep Time
- 35 min.
- Cooking Time
- 20 min.
- Method
- Direct
Ingredients
- 4 pork chops of 250g, each
- Marinade
- 2 cloves of garlic
- 100ml olive oil
- 1 habanero chilli
- bunch of basil
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp light honey
- 2 tbsp salt flakes
- 1 tbsp coarse ground pepper
- Corn salad
- 4-5 corn on the cob
- 2 spring onions
- 1 fresh chilli
- 1 lime
- Parsley
- Olive oil
- Salt and pepper
Instructions
- 01Finely chop the habanero chilli, garlic and basil. Combine with the rest of the ingredients for the marinade. Marinate the pork chops for at least 30 min.
- 02Finely chop the spring onions and parsley. Bring out the remaining ingredients. Slice the lime in half.
- 01Prepare the grill for direct high heat. Place the cast-iron grate on the GBS cooking grate and let it get nice and hot. Grill the corn on the cob on all sides over direct heat. Then place them on the grate over indirect heat for approx. 10 min. Meanwhile, grill the chilli until the skin blackens and is easy to peel off. Grill the lime on the peel side.Prepare the grill for high heat. Place the cast-iron grate on the GBS cooking grate and let it get nice and hot. Grill the corn on the cob on all sides over direct heat. Then place them on the grate over indirect heat for approx. 10 min. Meanwhile, grill the chilli until the skin blackens and is easy to peel off. Grill the lime on the peel side.
- 02Cut the grilled corn off the cob and combine with the spring onions, grilled and peeled chilli, parsley and juice from the grilled lime. Season with salt and pepper.
- 03Grill the pork chops for approx. 3-4 min. on each side over direct heat on the GBS cast-iron grate.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
Ingredients
- 4 pork chops of 250g, each
- Marinade
- 2 cloves of garlic
- 100ml olive oil
- 1 habanero chilli
- bunch of basil
- 1 tsp paprika
- 1 tsp cumin
- 1 tbsp light honey
- 2 tbsp salt flakes
- 1 tbsp coarse ground pepper
- Corn salad
- 4-5 corn on the cob
- 2 spring onions
- 1 fresh chilli
- 1 lime
- Parsley
- Olive oil
- Salt and pepper
Instructions
- 01Finely chop the habanero chilli, garlic and basil. Combine with the rest of the ingredients for the marinade. Marinate the pork chops for at least 30 min.
- 02Finely chop the spring onions and parsley. Bring out the remaining ingredients. Slice the lime in half.
- 01Prepare the grill for direct high heat. Place the cast-iron grate on the GBS cooking grate and let it get nice and hot. Grill the corn on the cob on all sides over direct heat. Then place them on the grate over indirect heat for approx. 10 min. Meanwhile, grill the chilli until the skin blackens and is easy to peel off. Grill the lime on the peel side.Prepare the grill for high heat. Place the cast-iron grate on the GBS cooking grate and let it get nice and hot. Grill the corn on the cob on all sides over direct heat. Then place them on the grate over indirect heat for approx. 10 min. Meanwhile, grill the chilli until the skin blackens and is easy to peel off. Grill the lime on the peel side.
- 02Cut the grilled corn off the cob and combine with the spring onions, grilled and peeled chilli, parsley and juice from the grilled lime. Season with salt and pepper.
- 03Grill the pork chops for approx. 3-4 min. on each side over direct heat on the GBS cast-iron grate.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
- 01