Pan Seared Pork Chop with Fresh Corn, Onion, Red Jalapeño, and Bacon

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Yield: 1 Serving


1 ea 1 ½ inch pork chop

2 tbsp. oil

1 ear fresh corn, cut off the cobb

1 tbsp. onion, small dice

1 green onion, slice on the bias (and placed in cold water)

1 tbsp. minced red jalapeño

1 sliced cooked bacon, cut into lardon stripes

Salt and pepper to taste

Garnish with sliced green onions, orange zest, and your favorite gravy.



Preheat the oven to 350 degrees.

In a hot saute pan, add the oil. Season the pork chop with salt and pepper and place into the pan.

Saute the pork chop until it is nicely browned, about 2 minutes on each side.

Remove the pork chop and place it in the oven and cook for 8 to 10 minutes or until the internal temperature reaches 155 degrees. Remove from oven, cover, and let rest until ready to serve.

In another pan, add the corn, onion, red jalapeño, and bacon and saute those ingredients until the corn turns bright yellow, about 4 to 5 minutes.

To serve, spoon the vegetable mixture onto the center of a plate, place the pork chop on top of the vegetables and pour your favorite gravy around the plate. Garnish the pork chop with the sliced green onions and orange zest.