Whiskey Brined Pork Chops with Tomato Plum Relish served atop Sweet Corn and Chive Polenta

With a hurricane upon us I must use up whatever I can in the frig in the event we lose power. The garden has produced some late summer things and I hate to waste food. Here goes...a recipe I found in the local newspaper. One thing I LOVE to do when cooking is to "layer" food... a good base layer, a protein, topped off with a beautiful flavorful medley. This recipe captured all my culinary requirements. Sweet corn polenta with fresh corn, whiskey (alcohol marinades always a good thing) brined pork chops and tomato plum relish with fresh garden tomatoes, the last of the season. YUM! Paired with a bottle of delicious CA wine, I am a happy camper. So we've been cooking for three hours...therein is the joy. My opinion...I would substitute grits for polenta (I'm not a huge polenta fan), warm up the relish versus serving it cold...Other than that, I think it is delicious and beautuiful. Bon appetit!!!!!!!

https://www.pressreader.com/usa/the-herald-sun/20180822/281801399813891

https://siouxcityjournal.com/lifestyles/food-and-cooking/celebrate-summer-with-fresh-corn-polenta-and-pork-chops-and/article_c5ace742-4411-5cde-a654-e2ac3eebf156.html