Roasted Pork Chop with Succotash

Serves 1
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Directions

  1. 1Score the fat cap of the pork chop with kitchen shears.
  2. 2Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chile powder, rubbing the spices into the meat.
  3. 3Heat a cast iron pan with a touch of olive oil.
  4. 4Place the seasoned pork chop into the hot pan.
  5. 5Add butter and fresh thyme to the pan with the pork chop.
  6. 6Turn the pork chop to crisp up the spices.
  7. 7Pour stock into the pan.
  8. 8Cover the pan with a lid and let the pork chop slowly cook.
  9. 9Season the corn with olive oil, salt, and pepper in a glass bowl.
  10. 10Place the corn directly on an open gas flame to char it.
  11. 11Slice the red onion.
  12. 12Heat a frying pan with olive oil and add the sliced onions.
  13. 13Grate the butternut squash using a box grater.
  14. 14Season the grated butternut squash with salt and pepper.
  15. 15Add the grated butternut squash to the pan with the onions.
  16. 16Dice the orange and red bell peppers.
  17. 17Add the diced bell peppers to the pan.
  18. 18Dice the zucchini.
  19. 19Add the diced zucchini to the pan.
  20. 20Add a teaspoon of minced garlic to the vegetables.
  21. 21Cut the kernels off the charred corn.
  22. 22Add the corn kernels to the pan with the vegetables.
  23. 23Add minced jalapeño and cilantro to the succotash.
  24. 24Cut a lime in half and squeeze its juice over the succotash.
  25. 25Add a little touch of olive oil to the succotash at the end.
  26. 26Serve a generous helping of succotash on a plate.
  27. 27Place the cooked pork chop on top of the succotash.
  28. 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