Herb crusted pork chops and corn mash-up

I’m posting this for Jasmine since she didn’t get any savory recipe contributions from me for her moleskin. I don’t measure anything. Which is why I absolutely suck at baking. The corn mash up is something that I make with whatever looks good in the fridge. Today I was trying to use up some mushrooms before they went bad. You could add a little cream to turn the corn mash up into creamed corn (which I love!).

herb crusted pork chop and corn mash up

Pork chops
– sprinkle salt and pepper on both sides of each chop and then rub fine chopped herbs on each side of your Pork chop. Try to mash the herbs into the meat so that the herbs stay on.

– Fine chop Rosemary and Thyme (enough to coat both side of each Pork chop)
– Boneless Pork Chops
– Salt & Pepper
– Extra Virgin Olive Oil
– 1 knob of butter

Corn mash up
– 1 cob of corn (per person). Break off the outer husk and knob end of the corn. Slide a sharp knife down each side of the cob to get the kernels like this.
– 1 red serrano chile or red pepper flakes
– 1 pinch of the herb mixture used on the Pok
– Maitake, Chanterelle or Shitake mushrooms sliced (amount varies you want there to be more corn to mushrooms; use 3:1 ratio?)

Cooking Directions
– Heat your pan pretty high for searing the meat to lock in the juices. After the pan is ready pour in a little EVOO right before you put the Pork chops in put in a little piece of the butter. By mixing the EVOO (high) and butter you raise the burning temperature of the butter (low) so you have longer before the milk solids in the butter burns (aka brown butter). Brown both side of the Pork chop. Then move the Pork away from the “hot spot” in your pan to finish cooking through. Add the chile, corn and then the mushrooms (in that order) and the rest of the butter. Move the corn mixture around in the pan so that it soaks up all of the juices from the Pork. Add salt and pepper to the corn mixture before removing from the pan onto a plate. The corn will be near translucent when cooked. Remove the Pork when the chops are firm to the touch. Let the meat rest before eating.

2 Responses to “Herb crusted pork chops and corn mash-up”
  1. June says:

    What’s up, not-measuring-anything-buddy? Measuring things means having to wash a ton of spoons and cups, and that’s totally lame.

    This looks delicious!

  2. I never thought of it that way, well put!

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