Summer Harvest Johnston’s Pork Chop
This recipe starts with Johnston’s bone-in pork chops, a cut I love for the grill because it stays juicy, cooks beautifully, and gives you that deep, savoury flavour you want from a summer barbecue dish. Johnston’s has been family-owned in Chilliwack since 1928, and that commitment to fresh, local quality really matters when pork is at the centre of the plate. I’m pairing the chops with a bright sweet and sour glaze, grilled summer squash, sweet corn, heirloom tomatoes, and watermelon for a colourful, seasonal dinner made for sharing.
Ingredients
Pork
- 4 pieces Johnston’s Bone-in Pork Chops 1” cut
Brine Liquid
- 4 cups Water
- 60 g Kosher salt
- 30 g White Granulated Sugar
- 3 g Whole Black Peppercorn
- 2-3 pieces Bay Leaves
- 2 pieces Star Anise
Sweet and Sour Glaze
- 65 g Pineapple Juice from can
- 75 g Apple Cider Vinegar
- 50 g Ketchup
- 15 g Soy Sauce
- 100 g White granulated Sugar
- 8 g Worcestershire Sauce
- 10 g Oyster Sauce
- 12 g Cornstarch
- 3 g Salt
- 120 g (½ cup) Water
Vegetables
- 1 Yellow Squash medium
- 1 Zucchini medium
- 2 ears Sweet Corn
- 1 Seedless Watermelon medium
- 2 Heirloom Tomatoes large
Lemon & Dijon Mustard Vinaigrette
- 1 Fresh Lemon Juice or more if you like more acidity
- 15 g Dijon Mustard
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
Method
Preparation and Brining
- Combine all ingredients in a pot and bring to a quick boil. Stir to dissolve all salt and sugar. Remove from heat once boiling. Prepare the brine liquid ahead of time, ideally the day before, so it can chill completely.
- Brine the pork chops for 45 minutes to an hour maximum. Do not over brine the pork or else they will be ham like.
- Preheat the grill to medium-high heat.
Make the Sweet and Sour Glaze
- In a small pot, combine all the ingredients except for the water.
- Place the pot on medium to high heat until the sauce begins to bubble and thickens.
- Turn the heat to low/medium and add the water. Continue to whisk and simmer until the sauce has reached the right consistency. Keep warm.
Prepare the Vegetables and Vinaigrette
- Clean and portion the vegetables, tomatoes and watermelon for grilling.
- Squeeze the fresh lemon for juice and whisk together the rest of the ingredients. Check the seasoning. Add salt and pepper to taste.
Grilling
- Grill the pork chops until they reach an internal temperature of 145°F (63°C). Set aside and let them rest.
- Grill the squash, zucchini, corn tomatoes and watermelon. Cut the corn into small ribs. Cut the watermelon with rinds on.
Plating and Serving
- Arrange the grilled vegetables, tomatoes and watermelon on a platter and dress with the lemon & dijon mustard vinaigrette.
- Slice the pork chops against the grain and place onto the vegetables. Drizzle with the sweet and sour glaze and garnish with microgreens for a fresh, professional finish. DIG IN!
