Name: Pork Chops with Creamy Corn and Lima Beans
Total time: 45 min
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

Succotash inspires this stunning one-pan pork chop dinner. Cooking spice-rubbed pork chops in bacon fat is always a good idea. As the chops rest, prepare the quick succotash in the empty pan and then finish with bits of crispy bacon and rich 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.