¾ cup apple marmalade (or apple jelly)
¼ cup Dijon mustard
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon salt
½ teaspoon pepper
4 thick cut bone-in pork loin chops
2 ears corn
¼ cup olive oil (and some for brushing and drizzling)
¼ cup Pure Leaf Green Tea with Honey
¼ cup sugar
1 tablespoon apple cider vinegar
2 Granny Smith apples, diced, skin on
½ red onion, diced
3 Roma tomatoes, diced
Whisk the apple marmalade, Dijon mustard, Worcestershire sauce, brown sugar, salt and pepper together in a bowl.
Place the pork in a large reclosable plastic bag and add half of the sauce. Seal the bag and turn to coat the pork. Refrigerate and marinade for at least 1 hour, turning occasionally. Reserve the remaining sauce.
Heat a grill to medium.
For the relish: Lightly brush the corn with olive oil and grill 10-15 minutes, turning occasionally, until corn is slightly charred on all sides and the kernels are soft. Remove from grill and set-aside until cooled. Cut the kernels off the cobs and set aside.
In a small saucepan, bring the olive oil, green tea, sugar and vinegar to a boil, stirring constantly. Remove from heat and set aside.
Drizzle a saute pan with olive oil; add apples and onion and cook until soft and translucent. Add the corn kernels and sauté for an additional minute. Remove from heat. Add the tomatoes. Pour the sauce over relish and toss to combine.
To cook the pork: Remove the pork from the bag. Place the pork loin chops directly over the flame and grill until marked about 6 minutes per side. Brush the chops with the reserved sauce, then cover and cook until glazed about 3-5 minutes. Remove from grill and let rest 5 minutes.
Spoon the relish over the grilled pork loin chops and serve.