Chipotle Corn N Chops

READY IN: 50mins


  • 4pork chops (each 1 to 1 ¼ inches thick)
  • 2tablespoonsolive oil
  • 3tablespoonsbutter
  • 2cups frozen fire-roasted corn kernels
  • 1bunchscallion, white and light green parts only, chopped
  • 10 -12cherry tomatoes, halved
  • 2jalapeno chiles, finely chopped
  • 2 -4tablespoonsTABASCO® brand Chipotle Pepper Sauce or 1finely chopped chipotle chile in adobo
  • 2tablespoons light agave syrup or 2 tablespoonshoney
  • 2tablespoonsfresh thyme, chopped
  • 4garlic cloves, chopped
  • 1teaspoondried oregano

  • Preheat the oven to 400˚F.
  • Heat a large cast-iron skillet over medium-high. Season the chops generously with salt and pepper. In the skillet, heat the oil, two turns of the pan. Add the chops and cook until browned, about 5 minutes per side. Transfer the chops to a plate.
  • Add the butter to the skillet. When it foams, add the corn, scallions, tomatoes, chiles, Tabasco, agave, thyme, garlic, and dried oregano. Nestle the chops in the corn in the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 145˚F, 10 to 15 minutes.
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