Spiced pork chops with creamed corn

The creamed corn can be made a day ahead and the pork is quick to cook, making this an easy meal to bring together.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

Creamed corn

• 4 corn cobs, husked, divided
• 2 tsp (10 ml) olive oil, plus more for brushing
• 28 g butter, divided
• 1 cup corn stock (see Note), chicken stock or vegetable stock

Pork

• 3 tsp sweet paprika
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• ¼ tsp ground cumin
• 1/8 tsp cayenne pepper
• 2 bone-in pork chops (about 280 g / 10 oz each)
• Finely sliced fresh chives, for serving

Resting time: 5 minutes.

Instructions

1. To make creamed corn: Place corn cutter or box grater inside large bowl. Using large holes on grater, grate 2 corn cobs, passing corn over grater holes multiple times to collect all kernels and “milk” from cobs. Reserve grated corn (there should be about 1¼ cups). The stripped corn cobs can be used to make corn stock (see Note).
2. Place grill pan over high heat. Coat remaining corn cobs with 2 tsp oil and cook, turning as needed, for 10 to 12 minutes, or until corn is deeply charred all over. Cool corn slightly. Cut kernels off cobs and reserve.
3. In large frying pan over medium heat, melt half the butter (about 3 tsp). Add grilled corn kernels, reserved grated corn and stock. Bring to a simmer and reduce temperature slightly to maintain a simmer. Cook 10 to 12 minutes, or until mixture has thickened. Remove from heat and stir in remaining butter to melt. Season with salt and pepper. Keep warm.
4. Meanwhile, to cook pork: In small bowl, mix paprika, salt, pepper, cumin, and cayenne.

1. Preheat grill pan over medium-high heat. Brush pork with oil and sprinkle spice mixture all over pork. Grill pork 4 to 5 minutes per side, or until nicely charred on both sides and internal temperature is 60°C (140°F) for medium doneness. Transfer pork to cutting board to rest 5 minutes.
2. Slice pork and sprinkle with chives. Serve with creamed corn.

Note

• To make corn stock, cut spent corn cobs from grating into 3 pieces and place in a medium saucepan with 3 cups water. Bring mixture to a boil over medium-high heat, reduce heat to medium-low and simmer for about 30 minutes, or until liquid has reduced by about half and has taken on corn flavor. Strain corn stock from cobs and discard cobs.

• Creamed corn can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low heat, thinning with stock as needed.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.