Roasted Pork Chop With Charred Corn Succotash

Method

1. Season the pork chops generously with salt and black pepper, then rub with olive oil, smoked paprika, and ancho chili powder until evenly coated.

   2 Pork chopsSaltBlack pepper1 tbsp Olive oil1 tsp Smoked paprika1 tsp Ancho chili powder

2. Heat a cast iron pan over medium-high heat with a little olive oil. Add the pork chops and sear until deeply colored on the first side.

   1 tbsp Olive oil2 Pork chops

3. Add the butter and fresh thyme to the pan. Let the butter foam and baste the chops briefly as the spice crust crisps.

   1 tbsp Butter2 tsp Fresh thyme

4. Once the pork has good color, add the stock, cover with a lid, and cook gently until the pork is just cooked through, about 6–8 minutes depending on thickness. Rest while you finish the succotash.

   ¼ cup Stock

5. Season the corn with olive oil, salt, and black pepper, then char it directly over a gas flame or under a hot broiler, turning until blistered all over.

   2 Corn½ tbsp Olive oilSaltBlack pepper

6. Heat a separate pan over medium-high heat. Add the sliced onion and cook for 1–2 minutes until it begins to soften.

   ½ Onion

7. Season with salt and black pepper, then sprinkle in the grated butternut squash and cook until it starts to soften quickly, about 2 minutes.

   SaltBlack pepper1 cup Butternut squash

8. Add the diced bell pepper, zucchini, and minced garlic. Cook, stirring, until the vegetables are tender-crisp.

   1 Bell pepper1 Zucchini1 tsp Garlic

9. Cut the kernels from the charred corn and stir them into the pan with the jalapeño, cilantro, lime juice, and a final drizzle of olive oil.

   2 Corn½ Jalapeño2 tbsp Cilantro½ Lime½ tbsp Olive oil

10. Serve each pork chop with a generous helping of the fragrant succotash spooned alongside.

Per serving, estimated: 610 kcal · 44 g protein · 37 g carbs · 35 g fat