Corn Cracker Crusted Pork Chops with Spicy Peach Butter and Creamy Lime Succotash

Instructions

1. 1

   1. Preheat the oven to 200°F / 95°C. Pat the pork chops dry with paper towels and season both sides with 4 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, the garlic powder, and smoked paprika.

2. 2

   2. Set up the breading station: place the all-purpose flour on one plate, the beaten egg on another, and the crushed corn crackers on a third. Coat each pork chop in flour, then egg, then press into the corn crackers to create an even crust.

3. 3

   3. Heat a large skillet over medium-high heat with the vegetable oil and 15 g (1 tbsp) butter. Brown the pork chops for 3 to 4 minutes per side, until the crust is deeply golden.

4. 4

   4. Transfer the chops to a sheet pan or oven-safe dish and finish cooking in the oven at 200°F / 95°C for 8 to 12 minutes, or until the center reaches 145°F / 63°C. Let rest for 5 minutes before serving.

5. 5

   5. Meanwhile, lower the skillet to medium heat and add 15 g (1 tbsp) butter. Sauté the yellow onion and red bell pepper for 4 minutes, stirring, until softened.

6. 6

   6. Add the corn kernels and cooked lima beans. Cook 3 minutes more. Stir in the heavy cream, lime zest, lime juice, the remaining 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Cook for 2 to 3 minutes until the succotash turns creamy. Add half of the chives and mix.

7. 7

   7. In a small saucepan over low heat, combine the remaining 15 g (1 tbsp) butter with the peach preserves, hot sauce, and apple cider vinegar. Cook for 1 to 2 minutes, stirring, until glossy and lightly thickened.

8. 8

   8. Spoon the creamy lime succotash onto each plate. Top with a pork chop and finish with the warm spicy peach butter. Sprinkle with the remaining chives and serve right away.