Pork Chops with Creamy Corn and Lima Beans
By Jessica RudolphPublished on June 21, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed1½ teaspoons table salt, divided1½ teaspoons pepper, divided1 teaspoon smoked paprika ¼ teaspoon cayenne pepper 4 slices bacon, chopped4 ears corn, kernels cut from cobs, or 3 cups frozen1½ cups frozen baby lima beans 4 scallions, white and green parts separated and sliced thin½ cup heavy cream 2 teaspoons lemon juice
Before You Begin
If using fresh corn, you can scrape the cobs with the back of a knife and add the creamy pulp to the skillet with the kernels for even more sweet corn flavor.
Instructions
- Pat pork dry with paper towels and sprinkle with 1 teaspoon salt, 1 teaspoon pepper, paprika, and cayenne. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate, leaving fat in skillet.
- Add chops to fat left in skillet and cook over medium-high heat until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer to platter and tent with foil.
- Add corn, lima beans, scallion whites, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to fat left in skillet and cook until vegetables are softened, 3 to 5 minutes. Add cream and cook until slightly thickened, about 2 minutes. Off heat, stir in lemon juice, scallion greens, and bacon. Season with salt and pepper to taste. Return pork chops to skillet and serve.
Time
45 minutesYield
Serves 4Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1½ teaspoons table salt, divided
1½ teaspoons pepper, divided
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
4 slices bacon, chopped
4 ears corn, kernels cut from cobs, or 3 cups frozen
1½ cups frozen baby lima beans
4 scallions, white and green parts separated and sliced thin
½ cup heavy cream
2 teaspoons lemon juice
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1½ teaspoons table salt, divided
1½ teaspoons pepper, divided
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
4 slices bacon, chopped
4 ears corn, kernels cut from cobs, or 3 cups frozen
1½ cups frozen baby lima beans
4 scallions, white and green parts separated and sliced thin
½ cup heavy cream
2 teaspoons lemon juice
Ingredients
4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed
1½ teaspoons table salt, divided
1½ teaspoons pepper, divided
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
4 slices bacon, chopped
4 ears corn, kernels cut from cobs, or 3 cups frozen
1½ cups frozen baby lima beans
4 scallions, white and green parts separated and sliced thin
½ cup heavy cream
2 teaspoons lemon juice
Why This Recipe Works
Inspired by succotash, this sauté of corn and lima beans got an extra dose of richness from smoky bacon and sweet cream.
Before You Begin
If using fresh corn, you can scrape the cobs with the back of a knife and add the creamy pulp to the skillet with the kernels for even more sweet corn flavor.
Instructions
- Pat pork dry with paper towels and sprinkle with 1 teaspoon salt, 1 teaspoon pepper, paprika, and cayenne. Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to plate, leaving fat in skillet.
- Add chops to fat left in skillet and cook over medium-high heat until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer to platter and tent with foil.
- Add corn, lima beans, scallion whites, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to fat left in skillet and cook until vegetables are softened, 3 to 5 minutes. Add cream and cook until slightly thickened, about 2 minutes. Off heat, stir in lemon juice, scallion greens, and bacon. Season with salt and pepper to taste. Return pork chops to skillet and serve.
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