GRILLED CHIPOTLE CORN PORK CHOPS

Growing up in Chicago, Chef Gavin Fine enjoyed the summer bounty of sweet corn and homegrown tomatoes. But in mountainous Jackson Hole, Wyoming, where Fine and business partner Roger Freedman launched their Fine Dining Restaurant Group, the growing season for tomatoes and sweet corn is short. To make the most of the delicious duo during that brief but glorious time, they created this bright summery dish. First served at Rendezvous Bistro in 2001, Chipotle Corn Pork Chops were a smash hit and have returned to summer menus ever since.

Featuring pork chops grilled with a sweet and spicy chipotle dry rub, the dish is served with a buttery underlay of piquillo pepper-spiked sweet corn and topped with a tomato-mango cabbage slaw.

The slaw, dressed with a chipotle-lime vinaigrette, “wasn’t in the original dish,” says Fine, “but we added it to give the dish lightness and acidity to cut through the creaminess of the sauce and richness of the pork.”

The best way to enjoy it? “Make sure you get a little of each element in each bite,” Fine advises. “It’s what makes the dish come alive!”

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Serves 4

INGREDIENTS

For the dry rub
• 1/4 cup paprika
• 1/4 cup garlic powder
• 1/4 cup kosher salt
• 4 teaspoons mustard powder
• 1 tablespoon ground cumin
• 2 tablespoons ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon chipotle pepper (ground)
• 2 tablespoons onion powder
• 1/4 cup brown sugar

For the chops
• 4 bone-in pork chops (your choice of cut)

For the chipotle corn
• 3 ears sweet corn; husks discarded, kernels cut from cobs to make 2 cups
• 1 ounce butter
• 1/4 cup diced piquillo peppers
• Splash of heavy cream
• 2 green onions, chopped fine

For the chipotle butter
• 3 1/2 ounces unsalted butter, softened
• 1 teaspoon finely chopped canned chipotle peppers
• 1 teaspoon honey
• 2 teaspoons fresh cilantro leaves, minced
• 1 teaspoon fresh oregano leaves, minced
• 1 teaspoon freshly grated garlic
• Dash of lime juice

For the slaw
• 1/2 small head green cabbage, cut into short shreds
• 1 ripe tomato, chopped
• 1 tablespoon fresh cilantro leaves, minced
• 1/2 large fresh mango, diced

For the chipotle lime vinaigrette
• 3/4 tablespoon fresh lime juice
• 1/2 garlic clove, grated
• 1/2 teaspoon chipotle pepper powder
• 1/2 teaspoon sugar
• 1 teaspoon fresh cilantro leaves, minced
• 2 1/2 tablespoons grapeseed oil
• Pinch of kosher salt
• Pinch of ground black pepper

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METHOD

Prep chops: Mix all ingredients for dry rub together. Generously rub about 1 tablespoon of mixture onto each side of 4 pork chops. (You will have a lot of rub left over to use for a later recipe). Set chops aside to marinate while you prep the rest of the dish ingredients.

Make chipotle corn: In a skillet over medium heat, melt 1 ounce of butter and add corn and piquillo peppers. Cook to soften. Add a splash of cream; reduce. Set aside.

Make chipotle butter: Using a fork, blend all ingredients in a small bowl. Set aside.

Make slaw: Combine all ingredients. Set aside.

Make chipotle lime vinaigrette: Mix all ingredients together. Set aside.

Grill chops: Grill pork chops to doneness.

Plate dish: Stir a small amount of chipotle butter (to taste) and the chopped green onion into the chipotle corn. Reheat as necessary. Divide corn between 4 serving plates. Top each mound of corn with a grilled pork chop. Toss slaw with vinaigrette, then mound a small amount on top of each plated pork chop. Serve immediately.