Farm-to-Table Market Recipe of the Week: Summer Pork Chop & Corn Salsa

Summer Pork Chop & Corn Salsa

Serves: 6
Time: 40 Minutes


For Pork Chops
6pc pork chop (Cabbage Hill)
3 cloves garlic finely sliced (Deep Roots or Maitri Farms)
2 tbsp olive oil (Arlotta)
1 tbsp salt
1 tsp coarse black pepper
Zest from ½ lemon

For Corn Salsa
2 husked ears fresh sweet corn (Dan Madura Farm)
½ cup finely chopped red sweet pepper (Dan Madura Farm)
¼ cup chopped sweet onion (Deep Roots)
¼ cup fresh lemon juice
2 olive oil
2 tablespoons snipped fresh mint (Orchard Hill)
1 tablespoon snipped fresh cilantro (Cabbage Hill)
¼ teaspoon salt


For Pork Chops
Combine all ingredients and marinade pork chops for 1-2 hours
Grill over high heat until desired doneness.

For Corn Salsa
Husk 2 ears fresh sweet corn and brush with olive oil, coating all sides.
Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often.
Remove from grill; cool.
Cut kernels from ears. In a bowl, combine corn kernels, red sweet pepper, sweet onion, fresh lemon juice, cooking oil, fresh mint, fresh cilantro, and salt.
Toss gently to mix.

Recipe & photo provided by John Jay Homestead Farmers Market 

Saturdays at 10:00am to 2:00pm
400 Jay Street, Katonah

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