Corn & Feta Salad and Grilled Cola Pork Chops

Simple, simple, simple describes this meal.  The cola in the pork chops glaze is sweet and tangy.  For the Corn and Feta Salad, I used frozen corn that was harvested from our garden this summer and tomatoes from the garden.  No cooking involved for this side dish salad, just combine and serve! 

Corn and Feta Salad

Serves 4

16 oz. whole kernel corn (canned or frozen)
3 tablespoons Light Italian dressing
2 tablespoons olive oil
4 oz. chunk feta cheese, crumbled
24 grape tomatoes, halved

Drain the corn (if using canned, or blanch corn if using frozen). Place in a medium serving bowl.  Add Italian dressing, olive oil, tomatoes and feta cheese.  Toss to combine.  Serve. 

Grilled Cola Pork Chops

Serves 4

1 tablespoon canola oil

2 1/2 tablespoons finely chopped onion

1 garlic clove, minced

3/4 cup cola (such as Coca-Cola)

1/3 cup ketchup

1 tablespoon cider vinegar

2 teaspoons Worcestershire sauce

1 1/2 teaspoons chili powder

1 1/2 tablespoons dark brown sugar  

1/2 teaspoon salt

1/2 teaspoon ground cumin

4 (6-ounce) skinless, pork chops
Salt and pepper to taste 

Heat a medium saucepan over medium-high heat. Add oil to pan; swirl to coat. Add onion to pan; sauté 2 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in the remaining ingredients, except pork chops; bring to a boil. Reduce heat, and simmer 15 minutes or until sauce reduces to 3/4 cup, stirring occasionally. 

Preheat grill pan over medium-high heat.   Season pork chops with salt and pepper.  Cook 5 minutes on each side, basting with sauce, until internal temperature reaches 160 degrees.