The recipe for natural boneless pork cutlets, marinated in buttermilk, brown sugar and olive oil with the addition of garlic, bay leaves, peppercorns, hot sauce and lemon zest, and juice. Grilled meat with corn cobs grated with olive oil and salt wrapped in foil. Before serving, the grains are cut from the ears and mixed with lemon juice, olive oil, parsley and chives. Corn appetizer served with natural meatballs. the pork cutlets used in this recipe are great for grilling, since the presence of seeds will help prevent the drying out of the meat. Share with friends: 
Photo of the dish: Kon Pulos Time: 4 hours. 45 minutes Complexity: medium Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 6 natural pork cutlets on the bone (2.5 cm thick, weighing about 1,350 gr.)
- 6 peeled ears of corn
- 1 lemon
- 2 tbsp. yogurt
- 3 tbsp. l light brown sugar
- 4 tbsp. l extra virgin olive oil
- Vegetable oil for lubrication
- Coarse salt
- 6 crushed cloves of garlic
- 6 bay leaves
- 2 tsp hot sauce
- 12 peas of black pepper
- 1/4 Art. chopped parsley
- 2 tbsp. l finely chopped chives
Recipes with similar ingredients: pork, corn, chives, garlic, brown sugar, hot sauce, black pepper, bay leaf, parsley, lemon
Recipe preparation:
- Prepare the marinade: mix in a large bowl yogurt, brown sugar, 2 tbsp. l olive oil, 3 tbsp. l salt, garlic, bay leaves, hot sauce and peppercorns. WITH using a peeler, remove 4 wide strips of zest from a lemon and add them to the marinade, squeeze the juice of half a lemon. Pork pierce on both sides with a knife in several places. Lay out cutlets in the marinade, turn over several times. Cover and put in the refrigerator for at least 4 hours (or overnight).
- Remove the pork cutlets from the refrigerator 30 minutes before cooking. Preheat the grill to a moderate heat. Lightly grease the grill with vegetable oil. Take the meat out marinade, let the excess drain and put it on the grill. Cover cover and cook for 7 minutes until characteristic marks appear. Turn over and continue cooking without covering for another 7 minutes, until the same marks will not appear on the other side.
- Meanwhile, grate the corn 1 tbsp. l olive oil and salt it. Wrap each foil and lay them on the grill. Roast for 10 minutes, occasionally turning over until lightly get charred.
- Remove the cutlets from the grill and leave for 5 minutes. Corn kernels cut off the ears. In a bowl, mix the corn, juice remaining 1/2 lemon remaining 1 tbsp. l olive oil, parsley and onions cutter, mix and salt. Serve corn appetizer with natural pork cutlets.
