Grilled Pork & Vegetables with Fresh Corn Polenta

Fresh-corn polenta is a summery accompaniment to the pork and vegetables here. Ancho chile powder, made from dried ground poblano peppers, adds sweet, mild heat.

Grilled Pork & Vegetables with Fresh Corn Polenta
Photo: Jason Donnelly
Active Time:
40 mins
Total Time:
40 mins


  • 4 corn, husked and halved

  • 1 tablespoon butter

  • ¾ teaspoon salt, divided

  • ¾ teaspoon ground pepper, divided

  • 1 medium eggplant (1 pound), sliced into 1/2-inch-thick rounds

  • 1 medium red onion, sliced into 1/2-inch-thick rings

  • 1 medium red bell pepper, cut into wedges

  • 3 tablespoons extra-virgin olive oil, divided

  • 3 tablespoons dried oregano, divided

  • 2 teaspoons chile powder, preferably ancho, divided

  • 1 pound boneless thin-cut pork chops, trimmed

  • Chopped fresh parsley for garnish


  1. Preheat grill to medium-high.

  2. Cut corn kernels from cobs. Transfer the kernels and cobs to a medium saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the kernels are very tender, 8 to 10 minutes.

  3. Discard the cobs and reserve 3/4 cup of the cooking liquid. Drain the kernels and transfer to a food processor. Pulse, adding enough of the reserved cooking liquid to get the consistency of a slightly chunky polenta. Return to the pan and cook over low heat, stirring often, for 5 minutes. Stir in butter and 1/4 teaspoon each salt and pepper. Remove from heat and cover to keep warm.

  4. Toss eggplant, onion and bell pepper with 2 tablespoons oil in a large bowl. Sprinkle with 2 teaspoons oregano, 1 teaspoon chili powder and 1/4 teaspoon each salt and pepper; toss again. Drizzle pork chops with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon each oregano and chili powder and 1/4 teaspoon each salt and pepper.

  5. Grill the pork until an instant-read thermometer inserted in the thickest part reaches 145°F, 4 to 6 minutes per side. Grill the vegetables until tender, 3 to 4 minutes per side.

  6. Coarsely chop the vegetables. Serve the pork and vegetables with the polenta. Garnish with parsley, if desired.

Nutrition Facts (per serving)

473 Calories
29g Fat
31g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 473
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 7g 25%
Total Sugars 11g
Protein 30g 60%
Total Fat 29g 37%
Saturated Fat 8g 40%
Cholesterol 76mg 25%
Vitamin A 1577IU 32%
Sodium 558mg 24%
Potassium 987mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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