| Prep Time | 5 Minutes |
| Cook Time | 14 Minutes |
| Passive Time | 4 Hours |
| Servings |
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Ingredients
- 6 Pork loin chops
- 2 C Buttermilk
- 3 Tb Brown Sugar
- 4 Tb Olive Oil
- Salt
- 6 Garlic Cloves minced
- 6 Bay leaves
- 2 Tb Hot Sauce
- 12 Black Pepper corns
- 1 Lemon
- 3 C Frozen Corn
- 1/4 C Fresh Parsley
- 2 Tb Chives
Ingredients
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Instructions
- In a bowl combine the Buttermilk, Brown Sugar, 2 Tb of the Olive Oil, 3 Tb Salt, Garlic Cloves, Bay leaves, Hot Sauce, Black Pepper Corns, The peeled zest of half a lemon and the juice of half a lemon
- Using either a fork or a knife punch some holes into the pork loins then submerge them in the brine. Cover and allow to marinate at least 4 hours or over night.
- Heat a grill pan on medium-high and oil the grates on your grill pan. Heat a skillet on medium-high Place the pork loins onto the grill pan and cover for about 7 minutes Flip the loins over and allow to cook for another 7 minutes uncovered
- While the pork is cooking place 1 Tb of Olive Oil and 1 tsp of Salt in the skillet. Add the corn to the skillet and stir occasionally to allow the corn to brown
- While the corn is cooking combine in a bowl the juice of the other half of the lemon, 1 Tb of Olive Oil and the Parsley and Chives.
- Toss the cooked corn in the bowl with the lemon and herb sauce
- Serve the pork loin topped with the pan-fried corn.
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