Recipe courtesy of Cooking Channel
Grilled Pork Chops with Corn, Tomatoes and Basil
7 hr 45 min
15 min
4 servings
7 hr 45 min
15 min
4 servings


  • 2 teaspoons coriander seeds
  • 1 1/2 teaspoons anise seeds
  • 1/2 cup chopped fresh ginger, with skin
  • Kosher salt
  • 3 tablespoons firmly packed light brown sugar
  • 3 cloves garlic, smashed and peeled
  • Four 1 1/2-inch-thick loin pork chops (about 4 pounds)
  • 3 ears corn, shucked
  • 4 tablespoons unsalted butter
  • 3 scallions, white and green parts sliced and separated
  • 2 cups small tomatoes of mixed colors and sizes, halved 
  • Freshly ground black pepper
  • Vegetable oil, for the grill
  • Handful fresh basil leaves, torn


1. Use the bottom of a saucepan to crush the coriander and anise seeds, and then scoop them into the saucepan. Toast over medium heat until fragrant, about 3 minutes, swirling the pan frequently. Add 2 cups water along with the ginger, 1/3 cup salt, sugar and garlic. Bring to a boil, remove from the heat and add 1 cup cold water. Cool the brine to room temperature. Add the pork chops, cover and refrigerate 6 to 8 hours.

2. Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling.

3. Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices. Discard the cobs or save for making a broth.

4. Melt the butter in a medium skillet over medium heat. (This can be done on the grill or on a stovetop). Add the scallion whites, season with 1/4 teaspoon salt and cook until slightly wilted, about 1 minute. Add the corn and cook just until it loses it rawness - this can be 1 minute with very fresh corn or up to 5 with starchy ears. Add water if the pan gets dry. Add the tomatoes and cook until warmed through and a little juicy, about 3 minutes. Add the scallion greens and season with salt and pepper. Set on the cooler side of the grill or aside.

5. Remove the chops from the brine and pat very dry. Rub the grill grate lightly with oil. Grill the chops on the hottest spot on the grill, turning once, until each side is slightly charred, about 5 minutes per side. Move the chops over to the cooler side of the grill and continue cooking, covered with a disposable aluminum pan, until medium, about 8 minutes more. (An instant-read thermometer inserted crosswise into the chops should register 140 to 145 degrees F.) Remove from grill and let rest 5 minutes before serving.

6. Reheat the corn and season with salt and pepper. Add the basil leaves and wilt slightly. Divide the chops among 4 plates and serve topped with the corn and tomatoes.


Stuffed Grilled Pork Chops

Recipe courtesy of Alton Brown

Grilled Double-Cut Pork Chop and Braised Cabbage

Recipe courtesy of David Katz

Grilled Pork Chops with Lentils and Swiss Chard

Recipe courtesy of Liz Tarpy

Grilled Pork Chops with Peck Seasoning and Charred Peppers

Recipe courtesy of Michael Chiarello

Grilled Pork Chop with Apple and Peach Mostarda and Puree

Recipe courtesy of Michael Symon

Grilled Tamarind Pork Chops

Recipe courtesy of Emeril Lagasse

Grilled Pork Chops

Recipe courtesy of Roger Mooking

Grilled Pork Chops

Recipe courtesy of Lan Chirico

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


So Much Pretty Food Here