Categories: Meals

Ingredients

• 4 bone-in pork chops
• Salt and pepper
• 2 tbsp. olive oil
• 3 tbsp. butter
• 2 cups frozen fire-roasted corn kernels
• 1 bunch scallions, white and light-green parts only, chopped
• 10 to 12 cherry tomatoes, halved
• 2 jalapenos, finely chopped
• 2 to 4 tbsp. chipotle Tabasco or 1 finely chopped chipotle pepper in adobo sauce
• 2 tbsp. honey
• 2 tbsp. fresh thyme, chopped
• 4 garlic cloves, chopped
• 1 tsp dried oregano

Directions

1. Preheat the oven to 400.

2. Heat a large cast-iron skillet over medium-high. Season the chops generously with salt and pepper. In the skillet, heat the oil. Add the chops and cook until browned, about 5 minutes per side. Transfer the chops to a plate.

3. Add the butter to the skillet. When it foams, add the corn, scallions, tomatoes, chiles, Tabasco, honey, thyme, garlic and dried oregano. Nestle the chops in the corn in the skillet. Roast in the oven until cooked through, 10-15 minutes.

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