Pairs well with Roasted Pork Chop with Succotash
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Roasted Pork Chop with Succotash
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A delicious roasted pork chop paired with a fragrant succotash, featuring charred corn, butternut squash, peppers, zucchini, and a touch of jalapeno and cilantro for heat and flavor.
00:45:00 total
Serves 2
medium
Meat Main Course
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Ingredients
- pork chop - watch the video to see
- salt - to taste
- pepper - to taste
- olive oil - as needed
- smoked paprika - watch the video to see
- ancho chili powder - watch the video to see
- butter - watch the video to see
- fresh thyme - watch the video to see
- stock - watch the video to see
- corn - watch the video to see (charred)
- onion - watch the video to see (sliced)
- butternut squash - watch the video to see (grated)
- peppers - watch the video to see (large dice)
- zucchini - watch the video to see
- minced garlic - 1 teaspoon (teaspoon)
- minced jalapeno - watch the video to see
- cilantro - watch the video to see
- lime - watch the video to see (juiced)
Instructions
- Prepare Pork Chop: Season pork chop with salt, pepper, olive oil, smoked paprika, and ancho chili powder. Rub the seasoning in.
- Cook Pork Chop: Heat a cast iron pan with a touch of olive oil. Add the pork chop, butter, and fresh thyme. Once colored, add a touch of stock, cover, and let cook slowly.
- Char the Corn: Season corn with olive oil, salt, and pepper. Char on an open gas flame.
- Cook the Succotash: In a hot pan, cook sliced onions. Add grated butternut squash, diced peppers, zucchini, and a teaspoon of minced garlic. Add the charred corn kernels.
- Finish Succotash: Add minced jalapeno and cilantro. Finish with lime juice and a touch of olive oil.
- Serve: Serve the roasted pork chop with the succotash on the side.
