Skillet Pork Chops with Buttered Corn

Skillet Pork Chops with Buttered Corn is a great recipe, and we really enjoyed it. It was fast and easy to make, which makes it perfect for a weeknight dinner when you want something delicious without spending a lot of time in the kitchen. The pork chops turned out flavorful, and the shallots added a nice sweetness to the dish that went really well with the pork.
The buttered corn was a simple but tasty side. We added some salt and pepper to the corn, which brought out its flavor and made it even better. Everything worked well together, and the meal felt satisfying without being too complicated or heavy. We would definitely make this recipe again.

Skillet Pork Chops with Buttered Corn
From New York Times
Ali Slagle

Bronzed pork chops basted with butter, rosemary and shallot, plus corn plumped in the rendered drippings and browning butter—it doesn’t get better than this. Flipping the pork chops often helps them cook evenly but not overcook, while the splash of butter and aromatics adds a layer of juiciness and aroma. Corn goes into the skillet, sweetening in the heat and soaking up all that savory flavor. While this is great with fresh corn, you can also use 2 cups of frozen, unthawed kernels. Serve alongside tomatoes vinaigrette, roasted potatoes or an arugula salad.

Ingredients
Yield: 2 to 3 servings

2 (1- to 1½-inch-thick) bone-in pork chops (10 to 12 ounces each), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
1 tablespoon vegetable oil (such as grapeseed)
2 tablespoons unsalted butter
2 rosemary sprigs
1 shallot, thinly sliced
Kernels from 2 ears of corn
 
Preparation

1. Season the pork all over with 1 teaspoon salt and a few grinds of pepper. Heat a large cast-iron skillet over medium-high. Add the oil and pork chops to the skillet. Cook, flipping every 2 minutes, until the internal temperature in the thickest part of the pork registers around 130 degrees on an instant-read thermometer and the juices run clear, 8 to 12 minutes.

2. Add the butter, rosemary sprigs and shallot. Reduce heat to medium-low. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute.

3. Return the chops to the pan, then tilt the pan and baste the pork by spooning the melting butter and drippings over top for 1 minute. Transfer the pork chops and rosemary to a cutting board to rest; leave the butter and shallot in the skillet.

4. If the shallots are not yet softened, stir until they are, just a minute or two. Add corn and season with salt and pepper. Cook, stirring just once or twice and scraping up browned bits, until tender and golden brown, 2 to 4 minutes. Serve the pork chops with the corn.