Fried Panko Pork and Grilled Corn & Blueberry Salsa

That's right folks- grilled corn and blueberry salsa.

I've been inspired this past week, whipping up delicious goodies earning the title of "Best Dish of the Year" in my household from the attendees (my sister and boyfriend).

Grilled corn and blueberry salsa is a dish inspired by a recipe my friend sent over to me including peaches and grilled corn. I immediately thought to myself, "If peaches work, why can't blueberries?" So, I got cooking...

Grilled Corn and Blueberry Salsa
Ingredients:

1 pint blueberries
6 ears corn
1/4 cup chopped fresh mint
1 tbsp lime juice
Salt and pepper to taste
1 tbsp. butter

Directions:

Boil a pot of water and add a pinch of salt and butter
Snap corn in half and add to pot of boiling water
Cook for 8 minutes
Set aside and add add a sprinkle of lime juice and coat with salt and pepper
Add to preheated grill and cook for 8 minutes, turning to "char" all sides
Set aside to cool
Smash blueberries in bottom of pan
Add mint, salt, pepper and lime juice
Cut corn off of the cob with a sharp knife and add to mixture
Mix everything together and serve!



Fried Panko Pork
Ingredients:

4 Center Cut Pork Chops
Salt and pepper to taste
Panko bread crumbs for coating
Vegetable oil to fill 1" of pan

Directions:

Heat oil in a large fry pan over med-high heat
Dry pork chops with paper towel and season with salt and pepper
Add a dash of pepper to panko coating
Dip pork chop into coating on both sides, pressing down to coat evenly
Add slowly to fry pan, making sure not to crowd the pan


Cook until the breading is a nice golden color, approximately 5 minutes on each side
Serve!