1/2 teaspoon finely grated lime zest, plus 2 teaspoons lime juice
3 tablespoons olive oil
kosher salt and black pepper
1 small onion, chopped
3 cups fresh corn (from 3 ears)
1/2 cup sour cream
3 ounces grated Cotija or Parmesan (3/4 cup)
4 bone-in, center-cut pork chops (1 inch thick; about 2 1/2 pounds total)
1/4 teaspoon cayenne pepper
Sat fat 13g
How to Make It
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.
Serve the pork with the corn puree and radish salad.