I'm not sure why but each year when Spring arrives, I turn inward to a culinary creativity that I don't have in the heat of summer or the extreme cold of winter.
Cookbooks disappear into the background a bit while I am inspired by the colors and textures I see at the market.
Im trying, in a poetic way, to let you know that again there is no specific recipe attached here.
Just inspiration.
Picture it. Juicy pork chop grilled to juicy perfection with a hint of basil in each bite. Sweet corn, smoky from the grill, served with an Italian-inspired spread.
Below I will describe the process I used to make this dinner. I am sure you will find it easy and hope it will find its way to your plate!
Basil Pork Chops and Grilled Corn with Sun-dried Tomato and Basil Spread
1 bone-in pork chop
3-4 fresh basil leaves
olive oil (it is ok to use the lower quality stuff here)
salt and pepper
2 ears sweet corn
2 T prepared mayonnaise, sour cream or plain yogurt
1-2 sun-dried tomatoes, rinsed
2 fresh basil leaves
Prepared the grill to medium.
C the corn, rub with oil (if desired) and sprinkle with salt and pepper. Place on the grill next to the pork. Turn every 5-8 minutes as each sides becomes brown and caramelized. This whole process will take 20-30 minutes.
In the meantime, rub the basil leaves between your fingers slightly to "bruise" them. Rub both sides of the pork with the basil, then discard. Brush oil, salt and pepper on both sides. Place pork on the grill (I recommend using a thermometer to achieve the desired temperature - we like 155). Grill on medium next to the corn, turning half way through. Remove and let sit for 5-10 minutes, covered.
Chop the sun-dried tomatoes and basil. Mix with the mayonnaise, yogurt or sour cream, adjusting the amount to make it creamy. Add salt and pepper to taste.
Serve the spread next to the corn instead of butter. You will LOVE the difference!
Basil Pork Chops and Grilled Corn with Sun-dried Tomato and Basil Spread
1 bone-in pork chop
3-4 fresh basil leaves
olive oil (it is ok to use the lower quality stuff here)
salt and pepper
2 ears sweet corn
2 T prepared mayonnaise, sour cream or plain yogurt
1-2 sun-dried tomatoes, rinsed
2 fresh basil leaves
Prepared the grill to medium.
C the corn, rub with oil (if desired) and sprinkle with salt and pepper. Place on the grill next to the pork. Turn every 5-8 minutes as each sides becomes brown and caramelized. This whole process will take 20-30 minutes.
In the meantime, rub the basil leaves between your fingers slightly to "bruise" them. Rub both sides of the pork with the basil, then discard. Brush oil, salt and pepper on both sides. Place pork on the grill (I recommend using a thermometer to achieve the desired temperature - we like 155). Grill on medium next to the corn, turning half way through. Remove and let sit for 5-10 minutes, covered.
Chop the sun-dried tomatoes and basil. Mix with the mayonnaise, yogurt or sour cream, adjusting the amount to make it creamy. Add salt and pepper to taste.
Serve the spread next to the corn instead of butter. You will LOVE the difference!
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