Roasted Pork Chop with Roasted Corn Succotash
Ingredients: Bone-in pork chop, Salt, Black pepper, Olive oil, Smoked paprika · 30 min cook time · 650kcal · ~₩16,200
Ingredients
1piece Bone-in pork chop, 1pinch Salt, 1pinch Black pepper, 3tbsp Olive oil, 1tsp Smoked paprika, 1tsp Ancho chile powder, 1tsp Ground coriander, 40g Butter, 3sprigs Fresh thyme, 150ml Chicken stock, 1ear Corn, 0.5piece Red onion, 100g Butternut squash, 2pieces Bell peppers, 1piece Zucchini, 1tsp Garlic, 1piece Jalapeno, 5g Cilantro, 0.5piece Lime
Instructions
1. Trim the fat edge of the pork chop with scissors to help it render down and get crispy.
2. Season the pork chop with salt, pepper, olive oil, smoked paprika, ancho chile powder, and ground coriander, rubbing the spices into the meat.
3. Preheat a cast-iron skillet, add olive oil, and sear the pork chop until nicely colored.
4. Add butter, fresh thyme, and chicken stock to the skillet, cover with a lid, and cook on a low simmer.
5. Roast the corn directly on an open flame to char it and bring out sweetness, then slice the kernels off.
6. In a separate pan with olive oil, sauté diced red onions, grated butternut squash, diced bell peppers, diced zucchini, and minced garlic.
7. Add the charred corn, minced jalapeno, chopped cilantro, and a squeeze of fresh lime juice to the succotash mixture, seasoning with salt and pepper.
8. Plate the succotash as a base, top with the roasted pork chop, and spoon over the pan juices.
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