Directions
- 1Cut strands of the backstrap of the pork chop.
- 2Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder.
- 3Sear the pork chop in a cast iron pan with olive oil and butter, adding fresh thyme.
- 4Add a little touch of stock and cover to let it cook slowly.
- 5Prepare the succotash: season corn with olive oil, salt, and pepper, and char on the open gas.
- 6Slice the red onion.
- 7Add the onions to a hot pan with olive oil.
- 8Grate butternut squash and add it to the pan with the onions.
- 9Dice the orange and red peppers, and add them to the pan.
- 10Dice the zucchini and add it to the pan.
- 11Add minced garlic.
- 12Cut the kernels off the charred corn and add them to the pan.
- 13Add minced jalapeño and cilantro.
- 14Squeeze a lime over the vegetables and add a little touch of olive oil.
- 15Serve the pork chop over the succotash.
Ingredients
- 1 pork chop
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon ancho chili powder
- 2 cubes butter
- 1 sprig fresh thyme
- 1 a little touch stock
- 1 corn
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 red onion
- 1 butternut squash
- 1 orange pepper
- 1 red pepper
- 1 zucchini
- 1 teaspoon minced garlic
- 1 pinch minced jalapeño
- 1 handful cilantro
- 1 lime
Equipment
scissorsknifebox gratercast iron pansmaller pan
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