Pork Chops With Charred Corn And Arugula Recipes

GRILLED LEMON ROSEMARY PORK CHOPS WITH ARUGULA SALAD

Steps:

• Preheat grill to medium-high heat. Mince garlic. Sprinkle ½ teaspoon salt over the garlic and mash with the side of a chef's knife to create a paste. Set ¼ teaspoon of the paste aside in a large bowl for the dressing and add the remaining pinch of salt to it. Scrape the remaining garlic paste into a small dish for the lemon rosemary paste. Add lemon zest and rosemary and stir to combine.
• Rub rosemary mixture over both sides of the pork chops. Sprinkle with pepper.
• Grill Pork chops until just barley pink in the center, 3 to 5 minutes per side.
• Whisk lemon juice, olive oil and Dijon in the large bowl with the garlic paste.
• Add arugula to the dressing. Toss to coat. Serve pork chops with the arugula and top with the Pecorino.

WHISKEY BUTTER PORK CHOPS WITH CORN

Steps:

• Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.
• In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
• Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
• Pour corn mixture over pork. Sprinkle with basil.

SMOKED PORK CHOPS WITH CORN AND OKRA

Steps:

• Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.
• Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.
• Sprinkle the pork chops with pepper and Cajun seasoning to taste. Heat the vegetable oil in a large skillet over medium-high heat. Add the chops and cook until golden brown, about 3 minutes per side. Transfer to a plate.
• Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook until crisp-tender, about 2 minutes. Add the tomato, 3 tablespoons water, the honey and 1/4 teaspoon Cajun seasoning; cook until the tomato is slightly softened, 2 to 3 minutes. Return the chops to the skillet; cover and cook until the vegetables are tender and the chops are heated through, 2 to 5 minutes.

GRILLED PORK CHOPS WITH CORN SALAD

Steps:

• Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
• Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
• Once the grill is nice and hot, add the corn. Close the lid and cook about 2-3 minutes on each side, flipping and covering, about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow it to cool enough to handle. Reduce grill heat to medium-high.
• Carefully cut the corn kernels off the cob on a cutting board.
• In a medium-sized bowl, combine the corn, jalapeno, red onion, cucumber, bell pepper, tomatoes, avocado, 1 tablespoon olive oil, lime zest, lime juice, and cilantro. Toss together and season with salt and pepper as desired. Set aside and make the pork.
• Generously season both sides of the pork chop with salt and pepper.
• In a small bowl mix the garlic powder, cumin, cayenne powder, and paprika. Sprinkle each side of the pork chops with about ¼ teaspoon of spice mix on each side.
• Lightly brush both sides of the pork with olive oil.
• Cook first side of pork covered, for about 3 minutes. Flip over and cook uncovered another 1-2 minutes, until the pork reaches an internal temperature of 135-140°F, or until no longer pink. Remove from the grill and transfer to a clean plate. Serve warm with corn salad.

MOM'S CORNY PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
• Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
• Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

PORK CHOPS WITH CHARRED CORN AND ARUGULA

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
• Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat.
• Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.

CREAM CORN PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread corn in the bottom of a 9x13 inch baking dish, then place pork chops on top of corn. Press the chops down into the corn. Cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of pork has reached 145 degrees F (63 degrees C).