Natural pork cutlets marinated in sour milk with corn snack

Ingredients:

• 6 natural pork cutlets on the bone (2.5 cm thick, weighing about 1,350 g)
• 6 ears of corn, shucked
• 1 lemon
• 2 tbsp. sour milk
• 3 tablespoons light brown sugar
• 4 tbsp. extra virgin olive oil
• Vegetable oil for greasing
• Coarse salt
• 6 crushed garlic cloves
• 6 bay leaves
• 2 tsp hot sauce
• 12 black peppercorns
• 1/4 cup chopped parsley
• 2 tbsp finely chopped chives

Preparation:

1. Prepare the marinade: In a large bowl, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, garlic, bay leaves, hot sauce, and peppercorns. Using a vegetable peeler, remove 4 wide strips of zest from the lemon and add them to the marinade. Squeeze in the juice of half a lemon.
   
   Pierce the pork on both sides with a knife in several places. Place the cutlets in the marinade, turning them over several times. Cover and refrigerate for at least 4 hours (or overnight).
2. Remove the pork chops from the refrigerator 30 minutes before cooking. Preheat the grill to medium-high.
   
   Lightly oil the grill grate. Remove the meat from the marinade, let any excess drip off, and place it on the grill. Cover and cook for 7 minutes, or until the meat chars.
   
   Flip and continue cooking, uncovered, for another 7 minutes, until the other side has the same markings.
3. Meanwhile, rub the corn with 1 tablespoon of olive oil and season with salt. Wrap each ear in foil and place them on the grill. Grill for 10 minutes, turning occasionally, until lightly charred.
4. Remove the patties from the grill and let them rest for 5 minutes. Cut the corn kernels off the cobs. In a bowl, combine the corn, juice of the remaining 1/2 lemon, the remaining 1 tablespoon of olive oil, parsley, and chives. Stir well and season with salt. Serve the corn appetizer with natural pork patties.