Roasted Pork Chop with Succotash

1 mins
Serves 1
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Directions

  1. 1Cut the pork chop into strands using scissors.
  2. 2Cut the pork chop into strands using scissors.
  3. 3Cut the pork chop into strands using scissors.
  4. 4Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder. Rub the spices in.
  5. 5Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder. Rub the spices in.
  6. 6Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder. Rub the spices in.
  7. 7Heat a cast iron pan with olive oil and add the pork chop. Add two tablespoons of butter to prevent burning.
  8. 8Heat a cast iron pan with olive oil and add the pork chop. Add two tablespoons of butter to prevent burning.
  9. 9Heat a cast iron pan with olive oil and add the pork chop. Add two tablespoons of butter to prevent burning.
  10. 10Add a sprig of fresh thyme to the pan and crisp up the pork chop.
  11. 11Add a sprig of fresh thyme to the pan and crisp up the pork chop.
  12. 12Add a sprig of fresh thyme to the pan and crisp up the pork chop.
  13. 13Add a tablespoon of stock to the pan.
  14. 14Add a tablespoon of stock to the pan.
  15. 15Add a tablespoon of stock to the pan.
  16. 16Cover the pan and let the pork chop cook slowly.
  17. 17Cover the pan and let the pork chop cook slowly.
  18. 18Cover the pan and let the pork chop cook slowly.
  19. 19Prepare the succotash by cutting the corn off the cob.
  20. 20Prepare the succotash by cutting the corn off the cob.
  21. 21Prepare the succotash by cutting the corn off the cob.
  22. 22Season the corn with olive oil, salt, and pepper.
  23. 23Season the corn with olive oil, salt, and pepper.
  24. 24Season the corn with olive oil, salt, and pepper.
  25. 25Toast the corn on an open gas flame.
  26. 26Toast the corn on an open gas flame.
  27. 27Toast the corn on an open gas flame.
  28. 28Finely dice the red onion.
  29. 29Finely dice the red onion.
  30. 30Finely dice the red onion.
  31. 31In a separate hot pan, add olive oil and sauté the red onion.
  32. 32In a separate hot pan, add olive oil and sauté the red onion.
  33. 33In a separate hot pan, add olive oil and sauté the red onion.
  34. 34Grate butternut squash using a box grater. Add it to the pan with the onion.
  35. 35Grate butternut squash using a box grater. Add it to the pan with the onion.
  36. 36Grate butternut squash using a box grater. Add it to the pan with the onion.
  37. 37Dice the orange and red bell peppers and add them to the pan.
  38. 38Dice the orange and red bell peppers and add them to the pan.
  39. 39Dice the orange and red bell peppers and add them to the pan.
  40. 40Dice the zucchini and add it to the pan.
  41. 41Dice the zucchini and add it to the pan.
  42. 42Dice the zucchini and add it to the pan.
  43. 43Add a teaspoon of minced garlic to the pan.
  44. 44Add a teaspoon of minced garlic to the pan.
  45. 45Add a teaspoon of minced garlic to the pan.
  46. 46Remove the kernels from the toasted corn and add them to the pan.
  47. 47Remove the kernels from the toasted corn and add them to the pan.
  48. 48Remove the kernels from the toasted corn and add them to the pan.
  49. 49Stir the succotash and add minced jalapeño, cilantro, and lime juice.
  50. 50Stir the succotash and add minced jalapeño, cilantro, and lime juice.
  51. 51Stir the succotash and add minced jalapeño, cilantro, and lime juice.
  52. 52Add a touch of olive oil and season with salt and pepper. Plate the succotash.
  53. 53Add a touch of olive oil and season with salt and pepper. Plate the succotash.
  54. 54Add a touch of olive oil and season with salt and pepper. Plate the succotash.
  55. 55Place the cooked pork chop over the succotash and garnish with a lime wedge.
  56. 56Place the cooked pork chop over the succotash and garnish with a lime wedge.
  57. 57Place the cooked pork chop over the succotash and garnish with a lime wedge.

Ingredients

  • 1 pork chop
  • 1 pork chop
  • 1 pork chop
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon ancho chili powder
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 sprig fresh thyme
  • 1 tablespoon stock
  • 1 tablespoon stock
  • 1 tablespoon stock
  • 1 corn on the cob
  • 1 corn on the cob
  • 1 corn on the cob
  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 butternut squash
  • 1 butternut squash
  • 1 butternut squash
  • 1 orange bell pepper
  • 1 orange bell pepper
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 red bell pepper
  • 1 zucchini
  • 1 zucchini
  • 1 zucchini
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • 1 teaspoon minced garlic
  • 1 tablespoon minced jalapeño
  • 1 tablespoon minced jalapeño
  • 1 tablespoon minced jalapeño
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 lime
  • 1 lime
  • 1 lime

Equipment

scissorscast iron panbox graterknife