Asian Grilled Chops With Blistered Tomato Corn Salad

Step 1: Place apple juice and pork chops into a plastic sealable bag or bowl with a tight lid. Place in refrigerator for 2 hours. Remove the chops, pat dry with a paper towel and coat all sides with oil and the seasonings (sweet ginger, pepper, and Italian).

Step 2: Combine the dressing: lime juice, soy and garlic sauce. Remove 1/2 to a small bowl along with the reserved apple juice. This will be the basting sauce.

Step 3: Heat a propane grill to 500 degrees. Find the hottest part of the grill and add the corn and cook for 15 minutes or until husks are charred. Add the pork chops to a greased grill grate. Baste and flip one to two times and cook until the internal temperature reaches 135 degrees. Remove chops from grill and let rest for 10 minute where they will continue to cook.

Step 4: Meanwhile, using a medium size cast iron skillet, add the reserved coconut oil and heat over high. Add tomatoes and 1 teaspoon of the reserved sauce. Cook until blistered on all sides, approximately 6 - 8 minutes. Combine corn, tomatoes and basil in a serving bowl. Add salt and black pepper to taste, approximately 2 teaspoons each.

Step 5: Drizzle the pork chops with the remaining sauce, top with a few basil leaves and serve with the blistered tomatoes and corn. Happy eating!

Notes: If corn isn't in season, use frozen corn and place into the cast iron skillet until charred. Should a sweet ginger garlic seasoning not be available simply blend equal parts toasted sesame seeds, sea salt, sugar, garlic powder, dried red bell pepper, tomato flakes, and dried ginger. The pork can be replaced with a thick fresh tuna steak and the chili garlic sauce can be omitted for those that don't like taste bud heat