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. 2Start with a pork chop and cut the fat in strands on the backstrap using kitchen shears.
  3. 3Start with a pork chop and cut the fat in strands on the backstrap using kitchen shears.
  4. 4Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder, rubbing the flavors in.
  5. 5Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder, rubbing the flavors in.
  6. 6Season the pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder, rubbing the flavors in.
  7. 7Heat a cast iron pan with olive oil, then place the seasoned pork chop in.
  8. 8Heat a cast iron pan with olive oil, then place the seasoned pork chop in.
  9. 9Heat a cast iron pan with olive oil, then place the seasoned pork chop in.
  10. 10Add butter and fresh thyme to the pan with the pork chop, basting the chop to crisp up the spices.
  11. 11Add butter and fresh thyme to the pan with the pork chop, basting the chop to crisp up the spices.
  12. 12Add butter and fresh thyme to the pan with the pork chop, basting the chop to crisp up the spices.
  13. 13Once colored, add a touch of stock to the pan, cover it with a lid, and let it cook slowly.
  14. 14Once colored, add a touch of stock to the pan, cover it with a lid, and let it cook slowly.
  15. 15Once colored, add a touch of stock to the pan, cover it with a lid, and let it cook slowly.
  16. 16Prepare the corn by seasoning it with olive oil, salt, and pepper, then char it on an open gas flame.
  17. 17Prepare the corn by seasoning it with olive oil, salt, and pepper, then char it on an open gas flame.
  18. 18Prepare the corn by seasoning it with olive oil, salt, and pepper, then char it on an open gas flame.
  19. 19Slice the red onion into small dice.
  20. 20Slice the red onion into small dice.
  21. 21Slice the red onion into small dice.
  22. 22Heat a frying pan with olive oil, then add the diced onions.
  23. 23Heat a frying pan with olive oil, then add the diced onions.
  24. 24Heat a frying pan with olive oil, then add the diced onions.
  25. 25Grate the butternut squash using a box grater, then season with salt and pepper.
  26. 26Grate the butternut squash using a box grater, then season with salt and pepper.
  27. 27Grate the butternut squash using a box grater, then season with salt and pepper.
  28. 28Add the grated butternut squash to the pan with the onions.
  29. 29Add the grated butternut squash to the pan with the onions.
  30. 30Add the grated butternut squash to the pan with the onions.
  31. 31Dice the orange and red bell peppers.
  32. 32Dice the orange and red bell peppers.
  33. 33Dice the orange and red bell peppers.
  34. 34Add the diced bell peppers to the pan with the other vegetables.
  35. 35Add the diced bell peppers to the pan with the other vegetables.
  36. 36Add the diced bell peppers to the pan with the other vegetables.
  37. 37Dice the zucchini.
  38. 38Dice the zucchini.
  39. 39Dice the zucchini.
  40. 40Add the diced zucchini to the pan.
  41. 41Add the diced zucchini to the pan.
  42. 42Add the diced zucchini to the pan.
  43. 43Add a teaspoon of minced garlic to the pan.
  44. 44Add a teaspoon of minced garlic to the pan.
  45. 45Add a teaspoon of minced garlic to the pan.
  46. 46Once the corn is charred, cut the kernels off the cob.
  47. 47Once the corn is charred, cut the kernels off the cob.
  48. 48Once the corn is charred, cut the kernels off the cob.
  49. 49Add the charred corn kernels to the pan with the vegetables.
  50. 50Add the charred corn kernels to the pan with the vegetables.
  51. 51Add the charred corn kernels to the pan with the vegetables.
  52. 52Add minced jalape and cilantro to the succotash.
  53. 53Add minced jalape and cilantro to the succotash.
  54. 54Add minced jalape and cilantro to the succotash.
  55. 55Cut and squeeze a lime into the succotash.
  56. 56Cut and squeeze a lime into the succotash.
  57. 57Cut and squeeze a lime into the succotash.
  58. 58Add a little touch of olive oil at the end to the succotash.
  59. 59Add a little touch of olive oil at the end to the succotash.
  60. 60Add a little touch of olive oil at the end to the succotash.
  61. 61Plate a generous helping of the succotash on a dish.
  62. 62Plate a generous helping of the succotash on a dish.
  63. 63Plate a generous helping of the succotash on a dish.
  64. 64Remove the pork chop from the pan.
  65. 65Remove the pork chop from the pan.
  66. 66Remove the pork chop from the pan.
  67. 67Place the pork chop on top of the succotash, drizzle with the pan sauce, and garnish with a lime wedge.
  68. 68Place the pork chop on top of the succotash, drizzle with the pan sauce, and garnish with a lime wedge.
  69. 69Place the pork chop on top of the succotash, drizzle with the pan sauce, and garnish with a lime wedge.

Ingredients

  • 1 piece Pork Chop
  • 1 piece Pork Chop
  • 1 piece Pork Chop
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Smoked Paprika
  • Smoked Paprika
  • Smoked Paprika
  • Ancho Chili Powder
  • Ancho Chili Powder
  • Ancho Chili Powder
  • Butter
  • Butter
  • Butter
  • Fresh Thyme
  • Fresh Thyme
  • Fresh Thyme
  • Stock
  • Stock
  • Stock
  • 1 piece Corn
  • 1 piece Corn
  • 1 piece Corn
  • 1 piece Red Onion
  • 1 piece Red Onion
  • 1 piece Red Onion
  • 1 piece Butternut Squash
  • 1 piece Butternut Squash
  • 1 piece Butternut Squash
  • 1 piece Orange Bell Pepper
  • 1 piece Orange Bell Pepper
  • 1 piece Orange Bell Pepper
  • 1 piece Red Bell Pepper
  • 1 piece Red Bell Pepper
  • 1 piece Red Bell Pepper
  • 1 piece Zucchini
  • 1 piece Zucchini
  • 1 piece Zucchini
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Minced Garlic
  • Minced Jalape
  • Minced Jalape
  • Minced Jalape
  • Cilantro
  • Cilantro
  • Cilantro
  • 1 piece Lime
  • 1 piece Lime
  • 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.