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PORK CHOPS - Pork Chops with Basil Creamed Corn
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| Michael Symon's Pork Chops with Basil Creamed Corn ingredients | |
| 2 tablespoons | Olive Oil,, (plus more to serve) |
| 4 | Bone-In Pork Chops,, (half-inch thick) |
| Salt | |
| freshly ground Pepper | |
| In a cast iron skillet over medium high heat, add 1 tablespoon olive oil. Season the pork chops generously with salt and freshly ground pepper. Once pan is hot, add the pork chops and cook 3 to 4 minutes per side. Set aside to rest. | |
| 1 | Onion,, (sliced) |
| 1 pint | Button Mushrooms,, (sliced) |
| 3 ears | Corn,, (shucked and cut from the cob) |
| 1 | Jalapeno,, (sliced) |
| crushed Red Pepper Flakes | |
| 1 | Lime,, (zest and juice; separated) |
| 1/2 cup | Water |
| 1 tablespoon | Sour Cream |
| 1/2 cup | loosely packed Basil,, (torn) |
In another skillet over medium high heat, add the remaining tablespoon olive oil. Add the onion and mushrooms and cook until mushrooms begin to crisp. Add the corn and jalapeno and season with salt, pepper, crushed red pepper flakes, and lime zest. Cook 2 minutes and then deglaze the pan with water. Once water has mostly evaporated, add lime juice, remove from heat and stir in the sour cream and basil.
Serve pork chops with the basil creamed corn.
Helpful Tips:
1. Top the pan with the lid to help speed up the cooking time of the pork. Cook the pork to about 140 degrees internally.
2. Grilling the corn before cutting it off the cob will add a nice smokey flavor.
3. If you don’t like a lot of heat, then cut back on the red pepper flakes or leave them out completely.
4. Squeeze the lime with tongs for easy juicing.
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