Pork with a Corn and Cabbage Salsa
The salsa works well with chicken and fish too.
- 3 ears small to medium fresh corn
- 3/4 cup finely chopped red cabbage
- 1/2 cup chopped tomato
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1/2 tsp cayenne pepper more or less to taste
- 2 center cut pork chops bone in or boneless
- Kosher salt
- fresh ground black pepper
Shuck the corn and boil for 5 minutes
Remove the kernels with a chef's knife
Finely chop the red cabbage
Chop the tomato into small pieces
Add the honey, vinegar, salt, cayenne pepper and taste. Adjust the seasonings to your taste.
Season well with salt and pepper.
On a grill, or in a grill pan, or cast iron skillet, cook until the pork is firm to the touch. With a meat thermometer, the temperature should read about 160 degrees.
Give the salsa a stir and spoon over the pork.
Cook the pork in a hot pan, or grill - about 5 minutes per side depending on the thickness. Thin sliced pork fillets will cook faster.
If the pork has a slight amount of pinkness in the center, this is okay. It will be very tender.