Pork Chop Dinner

Serves 1
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Directions

  1. 1Start with a pork chop and cut the fat in strands on the backstrap using kitchen shears.
  2. 2Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder, rubbing the flavors in.
  3. 3Heat a cast iron pan with olive oil, then place the seasoned pork chop in.
  4. 4Add butter and fresh thyme to the pan with the pork chop, basting the chop to crisp up the spices.
  5. 5Once colored, add a touch of stock to the pan, cover it with a lid, and let it cook slowly.
  6. 6Prepare the corn by seasoning it with olive oil, salt, and pepper, then char it on an open gas flame.
  7. 7Slice the red onion into small dice.
  8. 8Heat a frying pan with olive oil, then add the diced onions.
  9. 9Grate the butternut squash using a box grater, then season with salt and pepper.
  10. 10Add the grated butternut squash to the pan with the onions.
  11. 11Dice the orange and red bell peppers.
  12. 12Add the diced bell peppers to the pan with the other vegetables.
  13. 13Dice the zucchini.
  14. 14Add the diced zucchini to the pan.
  15. 15Add a teaspoon of minced garlic to the pan.
  16. 16Once the corn is charred, cut the kernels off the cob.
  17. 17Add the charred corn kernels to the pan with the vegetables.
  18. 18Add minced jalape and cilantro to the succotash.
  19. 19Cut and squeeze a lime into the succotash.
  20. 20Add a little touch of olive oil at the end to the succotash.
  21. 21Plate a generous helping of the succotash on a dish.
  22. 22Remove the pork chop from the pan.
  23. 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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