Roasted Pork Chop with Succotash
Serves 1
Directions
- 1Score the fat cap of the pork chop with kitchen shears.
- 2Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chile powder, rubbing the spices into the meat.
- 3Heat a cast iron pan with a touch of olive oil.
- 4Place the seasoned pork chop into the hot pan.
- 5Add butter and fresh thyme to the pan with the pork chop.
- 6Turn the pork chop to crisp up the spices.
- 7Pour stock into the pan.
- 8Cover the pan with a lid and let the pork chop slowly cook.
- 9Season the corn with olive oil, salt, and pepper in a glass bowl.
- 10Place the corn directly on an open gas flame to char it.
- 11Slice the red onion.
- 12Heat a frying pan with olive oil and add the sliced onions.
- 13Grate the butternut squash using a box grater.
- 14Season the grated butternut squash with salt and pepper.
- 15Add the grated butternut squash to the pan with the onions.
- 16Dice the orange and red bell peppers.
- 17Add the diced bell peppers to the pan.
- 18Dice the zucchini.
- 19Add the diced zucchini to the pan.
- 20Add a teaspoon of minced garlic to the vegetables.
- 21Cut the kernels off the charred corn.
- 22Add the corn kernels to the pan with the vegetables.
- 23Add minced jalapeño and cilantro to the succotash.
- 24Cut a lime in half and squeeze its juice over the succotash.
- 25Add a little touch of olive oil to the succotash at the end.
- 26Serve a generous helping of succotash on a plate.
- 27Place the cooked pork chop on top of the succotash.
- 28Garnish with a lime wedge.
Ingredients
- 1 piece pork chop
- salt
- pepper
- olive oil
- smoked paprika
- ancho chile powder
- butter
- fresh thyme
- stock
- 1 piece corn on the cob
- 1 piece red onion
- butternut squash
- 1 piece orange bell pepper
- 1 piece red bell pepper
- 1 piece zucchini
- 1 teaspoon minced garlic
- minced jalapeño
- cilantro
- 1 piece lime
Equipment
kitchen shearsbaking sheetcast iron panlidcutting boardknifeglass bowlfrying panbox gratertongsplate
Tips
- Grating the butternut squash helps it cook very quickly.
- Adding butter to the pan stops the pork chop from burning.
- Charring the corn on an open gas flame adds flavor.
- Squeezing lime over the finished dish adds brightness and freshness
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