Stop Overcooking Your Pork Chops! Do THIS Instead

🥩 Juicy Pork Chops & Mexican Street Corn (Elote) | Salt & Stride Never eat a dry pork chop again! In this video, we show you the exact temp technique and flavor combinations to pull off the juiciest bone-in pork chops with a habanero pumpkin glaze, paired with classic grilled Elote. 📋 INGREDIENTS LIST 1️⃣ Bone-In Pork Chops & Marinade (Yield: 4 Thick-Cut Bone-In Pork Chops) 4 thick-cut bone-in pork chops ½ cup olive oil (or avocado oil) 3 tbsp wildflower honey 2 tbsp Worcestershire sauce 1 tbsp apple cider vinegar 4 cloves garlic (minced) 1 tsp smoked paprika 1 tsp black pepper Redd’s Coffee Habanero Pumpkin Hot Sauce (to taste) Sea salt (to taste) 2️⃣ Habanero Pumpkin Hot Sauce Glaze 4 tbsp unsalted butter 3 tbsp wildflower honey 2 tbsp Redd’s Coffee Habanero Pumpkin Hot Sauce (or to taste) 1 tbsp fresh lime juice (squeezed) 1 tbsp fresh cilantro (finely minced) 3️⃣ Mexican Street Corn (Elote) Fresh corn on the cob (husked) Unsalted butter (melted, small amount for grilling) High-quality mayonnaise (for coating) Cotija cheese & Parmesan cheese (equal parts, finely grated and mixed) Smoked paprika Sea salt Fresh lime (cut into wedges) Fresh cilantro (finely minced) ⏱️ STEP-BY-STEP COOKING INSTRUCTIONS Step 1: Marinade & Prep Whisk olive oil, honey, Worcestershire sauce, apple cider vinegar, garlic, smoked paprika, black pepper, and sea salt. Stir in Redd’s Coffee Habanero Pumpkin Hot Sauce to your heat tolerance. Taste the marinade first! Pour over pork chops. Marinate for 30 minutes to 4 hours MAX. ⚠️ Do NOT marinate overnight—the apple cider vinegar will chemically breakdown and "cook" the meat. Lightly pat the chops dry before cooking to ensure a proper sear. Step 2: Habanero Pumpkin Glaze In a small saucepan, combine unsalted butter, wildflower honey, Redd’s Coffee Habanero Pumpkin Hot Sauce, lime juice, and minced cilantro. Turn heat to HIGH and bring to a fast boil. As soon as it boils, immediately turn off the heat—leave the pan on the burner to simmer slowly on residual heat. Step 3: Cook the Pork Chops Grill or sear your pork chops over high heat. Brush with the glaze during the final 60 seconds of cooking. Pull off heat right BEFORE 140°F internal temp. Rest for 5 minutes. Carryover cooking will bring the final temp to a juicy 140°F. Do not cut early or the juices will spill out! Step 4: Grill the Elote Grill corn until nicely charred on all sides. Brush lightly with melted butter right before pulling off. Immediately brush the hot corn with high-quality mayonnaise. Season with smoked paprika and sea salt. Sprinkle minced cilantro over the mayo layer. Roll thoroughly in the Cotija & Parmesan cheese mixture. Squeeze fresh lime juice over the top before serving! 👨‍🍳 NOTE FOR SALT & STRIDE CHEFS: Accuracy is key! Always use a temperature gauge throughout the entire cooking process—never guess when you can measure! Links to purchase the Redds Coffee Habanero Pumpkin Hot Sauce Get my habanero pumpkin hot sauce here from Amazon: https://www.amazon.com/dp/B0DBJFC4KV Also available on Walmart: https://www.walmart.com/c/brand/redds... I hope these links work for you, please visit www.reddscoffee.com to learn more about me and Salt & Stride meet Chef Ryan Reddick.