Directions
- 1Cut the pork chop into strands using scissors.
- 2Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder. Rub the spices in.
- 3Heat a cast iron pan with olive oil and add the pork chop. Add two tablespoons of butter to prevent burning.
- 4Add a sprig of fresh thyme to the pan and crisp up the pork chop.
- 5Add a tablespoon of stock to the pan.
- 6Cover the pan and let the pork chop cook slowly.
- 7Prepare the succotash by cutting the corn off the cob.
- 8Season the corn with olive oil, salt, and pepper.
- 9Toast the corn on an open gas flame.
- 10Finely dice the red onion.
- 11In a separate hot pan, add olive oil and sauté the red onion.
- 12Grate butternut squash using a box grater. Add it to the pan with the onion.
- 13Dice the orange and red bell peppers and add them to the pan.
- 14Dice the zucchini and add it to the pan.
- 15Add a teaspoon of minced garlic to the pan.
- 16Remove the kernels from the toasted corn and add them to the pan.
- 17Stir the succotash and add minced jalapeño, cilantro, and lime juice.
- 18Add a touch of olive oil and season with salt and pepper. Plate the succotash.
- 19Place the cooked pork chop over the succotash and garnish with a lime wedge.
Ingredients
- 1 pork chop
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon ancho chili powder
- 2 tablespoons butter
- 1 sprig fresh thyme
- 1 tablespoon stock
- 1 corn on the cob
- 1 red onion
- 1 butternut squash
- 1 orange bell pepper
- 1 red bell pepper
- 1 zucchini
- 1 teaspoon minced garlic
- 1 tablespoon minced jalapeño
- 1 handful cilantro
- 1 lime
Equipment
scissorscast iron panbox graterknife
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