Sweet grilled corn, fresh cherry tomatoes, crispy snap peas, and microgreens, PLUS a rich basil pesto come together to form a perfect alongside our brined and grilled pork chops.
Once you’ve got your chops into the brine, cover and place into the fridge for a couple of hours. No real rules here, just trying to give the brine time to work its magic on the chops.
Preheat your backyard grill to cook the corn for the base of the salad. The corn just needs a little color/char on it to bring a bit of depth to the salad.
CAREFULLY cut the corn off of the cob. I stand it on the wide end, just to slice the first section off, then lay it on the now-flat side to cut the rest off.