Pork Chops with Cherry-Chipotle Glaze, Creamy Toasted Corn Bake, and Skillet Green Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a small baking dish or oven-safe skillet with a little of the vegetable oil.

2. 2

   2. Season the pork chops on both sides with 5 g (1 tsp) salt, black pepper, 2 g (3/4 tsp) garlic powder, and smoked paprika. Let them sit while you prepare the glaze.

3. 3

   3. In a small bowl, stir together the cherry jam, minced chipotle in adobo, apple cider vinegar, and Dijon mustard until smooth. Set aside.

4. 4

   4. Heat 14 ml (1 tbsp) vegetable oil and 14 g (1 tbsp) butter in a large skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until nicely browned. Transfer to a plate; they should not be fully cooked yet.

5. 5

   5. In the same skillet, reduce the heat to medium and add 14 g (1 tbsp) butter. Add half of the chopped shallot and cook for 1 minute. Add the corn kernels and sauté for 3 to 4 minutes, stirring, until some of the corn is lightly toasted.

6. 6

   6. Transfer the sautéed corn and shallot to a bowl. Mix with the yellow cornmeal, heavy cream, beaten egg, 70 g (3/4 cup) of the white cheddar, half of the chives, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) garlic powder.

7. 7

   7. Pour the corn mixture into the prepared dish. Sprinkle the remaining 30 g (1/4 cup) white cheddar on top. Bake at 220 °C / 425 °F for 18 to 20 minutes, until the center is just set and the top is golden.

8. 8

   8. While the corn bake cooks, wipe out the skillet and heat the remaining 14 ml (1 tbsp) vegetable oil with the remaining 14 g (1 tbsp) butter over medium heat. Add the rest of the shallot and cook for 1 minute. Add the green beans, the remaining 1 g (1/4 tsp) salt, and sauté for 2 minutes.

9. 9

   9. Add the chicken broth to the green beans, cover, and cook for 3 to 4 minutes until tender-crisp. Uncover and cook 1 minute more to evaporate excess liquid. Turn off the heat and keep warm.

10. 10

    10. Return the pork chops to the clean skillet or another skillet over medium heat. Pour the cherry-chipotle glaze over the chops and cook for 2 to 4 minutes, turning to coat well, until the glaze thickens slightly and the pork reaches a safe internal temperature of 63 °C / 145 °F. Rest for 3 minutes off the heat.

11. 11

    11. Remove the creamy corn bake from the oven and let it stand for 2 minutes. Finish the green beans with the remaining chives.

12. 12

    12. Serve each portion with one glazed pork chop, a generous scoop of the creamy toasted corn bake, and skillet green beans. Spoon any remaining glaze from the pan over the pork.