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
DIRECTIONS
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.