Directions
- 1Cut strands of backstrap on pork chop.
- 2Season pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder.
- 3Sear pork chop in a cast iron pan with olive oil and butter.
- 4Add fresh thyme to the pan.
- 5Add stock to the pan and cover.
- 6Remove silks from corn.
- 7Season corn with olive oil, salt and pepper.
- 8Char corn on an open gas flame.
- 9Slice red onion and sauté in a hot pan with olive oil.
- 10Grate butternut squash and add to the pan with the onions.
- 11Dice and add orange and red peppers and zucchini to the pan.
- 12Add minced garlic.
- 13Cut kernels off the charred corn and add to the pan.
- 14Add minced jalapeño.
- 15Add cilantro.
- 16Squeeze lime juice over the vegetables.
- 17Add a little olive oil to the vegetables and mix.
- 18Serve pork chop over the vegetable mixture and garnish with a lime wedge.
Ingredients
- 1 pork chop
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon ancho chili powder
- 2 cubes butter
- 1 sprig fresh thyme
- 1 tablespoon stock
- 1 ear corn
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 red onion
- 1 butternut squash
- 1 orange pepper
- 1 red pepper
- 1 zucchini
- 1 teaspoon minced garlic
- 1 tablespoon minced jalapeño
- 1 handful cilantro
- 1 lime
- 1 tablespoon olive oil
Equipment
scissorscast iron panbox graterknife
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