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Summer Harvest Johnston’s Pork Chop

Summer Harvest Johnston’s Pork Chop

Chef Dez Lo
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.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Servings 7

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!