Wood-Grilled Pork with Roasted New Potatoes, Corn Pudding and Mushrooms

Preheat the oven to 400 degrees F. Wash the potatoes and cut them in half. Toss with 2 tablespoons of the olive oil, some salt and pepper, and half of the rosemary, sage and thyme. Sear in a skillet until tender and golden brown. Transfer to the oven and roast for about 35 minutes. Score the kernels of 7 of the corn ears. Use the back of your knife to press out, or "milk," the corn into a large container. Puree the corn milk in a blender, then pour into a pan set over medium heat. Cook, stirring constantly, until beginning to thicken. Season with salt and pepper. Keep warm. Remove the kernels from the remaining 3 ears corn and set aside. Heat the butter and the remaining 2 tablespoons olive oil in a saute pan over medium-high heat. Add the mushroom and saute until softened, about 4 minutes. Add the corn kernels and half of the remaining rosemary, sage and thyme; cook an additional minute. Preheat a grill. Sprinkle the pork chops with salt and pepper, and grill to your desired doneness. To serve, spread a spoonful of the corn puree onto a plate. Top with a few halves of the roasted potatoes. Scoop a handful of the mushrooms over the potatoes. Top with a pork chop and garnish with some of the remaining rosemary, sage and thyme. Notes This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Food Network Kitchen has not tested it for home use and therefore cannot make any representation as to the results.