Grilled Pork Chops with Brussels Sprouts and Cherry Tomatoes and Grilled Corn on the Cobb
Ingredients:
4 pork chops, bone-in, about 1-inch thick
4 cups Brussels sprouts, halved
2 cups cherry tomatoes
Olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon fresh rosemary, chopped (optional for the pork)
1 teaspoon fresh thyme, chopped (optional for the pork)
Additional herbs for garnish
Pork Chops Marinade (Optional):
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon honey or brown sugar
2 cloves garlic, minced
Salt and pepper to taste
A pinch of red pepper flakes for some heat (optional)
Instructions:
If marinating, combine olive oil, balsamic vinegar, honey, minced garlic, salt, pepper, and red pepper flakes in a bowl. Place the pork chops in a resealable bag and pour the marinade over them. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Preheat your grill to medium-high heat.
Toss the halved Brussels sprouts and cherry tomatoes with olive oil, salt, and pepper. Place them in a grill basket or on a piece of heavy-duty foil with holes poked in it.
Place the pork chops and the basket of Brussels sprouts and cherry tomatoes on the grill. Grill the pork chops for about 7-9 minutes per side or until they reach an internal temperature of 145°F (63°C) for medium-rare.
Grill the Brussels sprouts and tomatoes, stirring occasionally, until they are charred and the sprouts are tender, about 10-15 minutes.
Near the end of cooking, drizzle balsamic vinegar over the Brussels sprouts and tomatoes, add minced garlic, and toss to coat.
Remove everything from the grill and let the pork chops rest for a few minutes before serving.
Serve the pork chops with a side of the grilled Brussels sprouts and cherry tomatoes, garnish with fresh herbs if desired.
Would you like any video tutorials on grilling techniques, or are there any ingredients or steps you’d like to modify?
Grilled Corn on the Cob with Herb Butter and Mixed Grill Salad
Ingredients:
4 ears of corn, husks removed
1/4 cup unsalted butter, softened
2 tablespoons fresh herbs (such as parsley, chives, and thyme), finely chopped
Salt and black pepper, to taste
Mixed cherry tomatoes
Lettuce (like romaine or butter lettuce), torn
Olive oil
Balsamic vinegar
Optional: protein of your choice (steak, chicken, or a plant-based alternative for a vegetarian option)
Optional seasonings for protein: garlic powder, onion powder, smoked paprika, salt, and pepper
Instructions:
Preheat the grill to medium-high heat.
In a small bowl, mix together the softened butter with the chopped herbs, salt, and pepper.
Rub the herb butter all over the ears of corn.
Place the corn directly on the grill and cook, turning occasionally, until the kernels are tender and charred in spots, about 10 minutes.
If grilling protein, season your choice of protein with the optional seasonings and grill to your desired doneness. Let rest before slicing if it’s meat.
For the salad, place the cherry tomatoes and lettuce in a grill basket or directly on the grill for a slight char. Toss them quickly, just until they’re heated through and the lettuce begins to wilt.
Assemble the salad with the grilled lettuce and tomatoes, drizzle with olive oil and balsamic vinegar, and add salt and pepper to taste.
Serve the grilled corn and salad with the grilled protein of your choice.
Feel free to adjust the seasonings to your preference. And if you’re in need of any cooking techniques or tips for grilling, I can find some instructional videos for you. Would you like that?