Pork Chop Dinner
Serves 1
Directions
- 1Start with a pork chop and cut the fat in strands on the backstrap using kitchen shears.
- 2Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder, rubbing the flavors in.
- 3Heat a cast iron pan with olive oil, then place the seasoned pork chop in.
- 4Add butter and fresh thyme to the pan with the pork chop, basting the chop to crisp up the spices.
- 5Once colored, add a touch of stock to the pan, cover it with a lid, and let it cook slowly.
- 6Prepare the corn by seasoning it with olive oil, salt, and pepper, then char it on an open gas flame.
- 7Slice the red onion into small dice.
- 8Heat a frying pan with olive oil, then add the diced onions.
- 9Grate the butternut squash using a box grater, then season with salt and pepper.
- 10Add the grated butternut squash to the pan with the onions.
- 11Dice the orange and red bell peppers.
- 12Add the diced bell peppers to the pan with the other vegetables.
- 13Dice the zucchini.
- 14Add the diced zucchini to the pan.
- 15Add a teaspoon of minced garlic to the pan.
- 16Once the corn is charred, cut the kernels off the cob.
- 17Add the charred corn kernels to the pan with the vegetables.
- 18Add minced jalape and cilantro to the succotash.
- 19Cut and squeeze a lime into the succotash.
- 20Add a little touch of olive oil at the end to the succotash.
- 21Plate a generous helping of the succotash on a dish.
- 22Remove the pork chop from the pan.
- 23Place the pork chop on top of the succotash, drizzle with the pan sauce, and garnish with a lime wedge.
Ingredients
- 1 piece Pork Chop
- Salt
- Pepper
- Olive Oil
- Smoked Paprika
- Ancho Chili Powder
- Butter
- Fresh Thyme
- Stock
- 1 piece Corn
- 1 piece Red Onion
- 1 piece Butternut Squash
- 1 piece Orange Bell Pepper
- 1 piece Red Bell Pepper
- 1 piece Zucchini
- 1 teaspoon Minced Garlic
- Minced Jalape
- Cilantro
- 1 piece Lime
Equipment
Kitchen ShearsBaking TrayCast Iron PanTongsLidFrying PanCutting BoardKnifeBowlBox GraterPlate
Tips
- Adding butter to the pan stops the pork chop from burning while basting.
- Grating the butternut squash helps it cook very quickly.
- Charring the corn adds a delicious smoky flavor to the succotash.
- A final touch of olive oil and a squeeze of lime enhance the flavors and moisture of the dish.
- Ensure the pork chop is cooked until moist and delicious, checking with a thermometer if unsure.
- Use a box grater for butternut squash to speed up cooking and ensure evenness in the succotash.
- Cook the vegetables for the succotash to perfection to retain their vibrant color and texture while still being tender to the bite.
- Adjust the amount of jalapeño to your heat preference; you can deseed it for less spice.
- Rest the pork chop briefly after cooking to allow the juices to redistribute, ensuring a tender and flavorful result.
- For an extra flavorful crust on the pork chop, ensure the cast iron pan is hot before adding the seasoned meat.
- When seasoning the pork chop, make sure to rub the spices in well to infuse maximum flavor into the meat.
- The succotash should be cooked until the vegetables are tender-crisp, not mushy, to maintain texture variety.
- The lime juice at the end brightens up the flavors of both the pork chop and the succotash, adding a fresh finish.
- Basting the pork chop with the butter and thyme mixture throughout cooking keeps it moist and adds a rich, herbaceous flavor.
- To ensure the pork chop is cooked through but still juicy, consider its thickness and adjust cooking time accordingly.
- The charring of the corn contributes a smoky depth that complements the sweetness of the corn in the succotash.
- When dicing the vegetables for the succotash, aim for uniform pieces to ensure even cooking.
- The combination of smoked paprika and ancho chili powder provides a balanced smoky and slightly spicy flavor profile for the pork chop.
- Do not overcrowd the pan when cooking the succotash vegetables, as this can steam them instead of allowing them to sauté and brown properly.
- The initial scoring of the pork chop fat helps render it down, creating a crispy crust and preventing the chop from curling during cooking.
- For the best flavor, use fresh herbs like thyme and cilantro.
- The heat from the minced jalapeño adds a kick to the succotash, balancing the sweetness of the corn and squash.
- Sautéing the onions first in the succotash base establishes a flavorful foundation for the other vegetables.
- The addition of stock to the pork chop helps to create a flavorful sauce and keeps the meat moist during the cooking process.
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