Pork Chops and Cotija Corn Puree With Radish, Cucumber, and Lime Salad

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Photo by Gentl & Hyers
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 628 calories
    • Fat 34 g
    • Sat Fat 13 g
    • Cholesterol 158 mg
    • Sodium 920 mg
    • Protein 53 g
    • Carbohydrate 27 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 236 mg

Combine the radishes, cucumbers, cilantro, lime zest and juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper in a medium bowl.

Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat. Add the onion and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the corn and cook, stirring occasionally, until tender, 2 to 4 minutes. Transfer to a food processor. Add the sour cream, Cotija, 3 tablespoons water, and ¼ teaspoon each salt and black pepper; process until almost smooth.

Heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the cayenne and ¼ teaspoon each salt and black pepper. Cook until well browned and an instant-read thermometer inserted into the center of each chop registers 145° F, 6 to 8 minutes per side.

Ingredients

  1. Check 6 radishes, cut into wedges
  2. Check 2 Kirby cucumbers, thinly sliced
  3. Check 1/4 cup fresh cilantro leaves
  4. Check 1/2 teaspoon finely grated lime zest, plus 2 teaspoons lime juice
  5. Check 3 tablespoons olive oil
  6. Check kosher salt and black pepper
  7. Check 1 small onion, chopped
  8. Check 3 cups fresh corn (from 3 ears)
  9. Check 1/2 cup sour cream
  10. Check 3 ounces grated Cotija or Parmesan (3/4 cup)
  11. Check 4 bone-in, center-cut pork chops (1 inch thick; about 2 1/2 pounds total)
  12. Check 1/4 teaspoon cayenne pepper

Directions

  1. Combine the radishes, cucumbers, cilantro, lime zest and juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper in a medium bowl.
  2. Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat. Add the onion and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the corn and cook, stirring occasionally, until tender, 2 to 4 minutes. Transfer to a food processor. Add the sour cream, Cotija, 3 tablespoons water, and ¼ teaspoon each salt and black pepper; process until almost smooth.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the cayenne and ¼ teaspoon each salt and black pepper. Cook until well browned and an instant-read thermometer inserted into the center of each chop registers 145° F, 6 to 8 minutes per side.
  4. Serve the pork with the corn puree and radish salad.