HONEY-CORIANDER GLAZED PORK CHOPS WITH ROASTED CORN SALSA

In a small bowl, whisk together ¼ cup honey, 2 Tbsp olive oil,

2 tsp apple cider vinegar,

1 Tbsp toasted coriander seeds, crushed, 1½ tsp kosher salt,

1 tsp sweet paprika, 1 tsp freshly ground black pepper and 1 tsp grated garlic. Set aside 2 Tbsp glaze. Combine remaining glaze and 6 thick bone-in pork chops in a heavy-duty zip-top plastic bag. Seal, turning to coat. Chill up to 24 hours.

Make the salsa: In a large bowl, combine 2 cups seeded, finely diced plum tomatoes (about 1 lb), ½ cup diced green onion, 2 Tbsp olive oil, 2 Tbsp lemon or lime

juice, 2 tsp apple cider vinegar, 1 tsp honey, 1 tsp grated garlic, 1 tsp kosher salt, 1 tsp toasted coriander seeds, crushed, and 1 jalapeño pepper, seeded and minced. Transfer to an airtight container; chill up to 5 days.

Preheat grill to medium-high. Grill 3 ears shucked corn over direct heat 10–12 minutes, turning every 2–3 minutes to char evenly. Transfer to a cutting board; trim kernels from cobs. Stir corn into salsa mixture.

To grill pork chops, preheat grill to high for indirect cooking (bank coals to one side for a charcoal grill or heat 1–2 burners for a gas grill). Position grill 4 inches above coals. Cook pork over direct heat about 3 minutes per side, or until charred. Transfer to edge of direct-heat zone. Grill 5–7 minutes per side or until thickest part of pork chops registers 145°F on a meat thermometer. Transfer to a platter. Cover with foil; let stand 10 minutes. Brush with reserved glaze before serving with salsa. Serves 6.

Visit Parade.com/firelight to get Frisch’s recipes for campfire steak and popcorn.