READY IN: 50mins
INGREDIENTS 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
DIRECTIONSPreheat 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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