1

To make the marinade: In a medium bowl, whisk the marinade ingredients.

2

Put the chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag, seal it tightly, and turn several times to evenly distribute the marinade. Put the bag on a large plate and refrigerate for 2 hours, turning once or twice.

3

To make the salsa: Grill the bell peppers over Direct Medium heat until they are blackened and blistered all over, 12 to 15 minutes, turning occasionally. At the same time, lightly brush or spray the corn with oil and grill over Direct Medium heat until browned in spots, 10 to 12 minutes, turning occasionally. Place the peppers in a medium bowl and cover with plastic to trap the steam. Set aside for at least 10 minutes, then peel the skins from the peppers, discard the stems and seeds, and cut into 1/4-inch dice. When the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs. In a medium bowl, mix the peppers and corn with the remaining salsa ingredients.

4

Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Remove the chops from the bag, wipe off most of the marinade with paper towels, and discard the marinade. Grill over Direct High heat until barely pink in the center of the meat, 6 to 8 minutes, turning once. Let rest for 3 to 5 minutes. Serve warm with the salsa.