Creamed local sweet corn with summer chantarelles & Lento smoked bacon, pork cracklings, scallions.

Season the pork chops with salt and black pepper. Drizzle with olive oil and let them marinate for at least 30 minutes.

Prepare the Pork Chops

Preheat the grill to medium-high heat. Grill the pork chops for about 6-8 minutes per side until they reach an internal temperature of 145°F (63°C). Remove from the grill and let rest.

Grill the Pork Chops

While the pork chops are grilling, cut the kernels off the sweet corn and set aside. In a skillet, cook the Lento smoked bacon until crispy. Remove the bacon and set aside, keeping the drippings in the skillet.

Prepare the Creamed Corn

In the same skillet with the bacon drippings, add the chanterelle mushrooms and sauté for about 5 minutes until tender. Add the corn kernels and butter, cooking for another 5 minutes until the corn is cooked through. Stir in crumbled bacon.

Sauté Chanterelles

On each plate, place a generous serving of the creamed corn mixture. Top with the grilled pork chop, sprinkle with chopped scallions and pork cracklings for added crunch.

grilled pork chop (bedient farms)

Recipe information

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