Pork Chop Recipe

Prep and season

Pat the pork chops dry with paper towels. Season both sides evenly with 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper (reserve remaining salt and pepper for the pan sauce if desired). Let rest at room temperature for 20 minutes.

Sear and finish

Heat a large ovenproof skillet over medium-high heat. Add 2 tbs olive oil. When shimmering, add the pork chops and sear without moving until a deep golden crust forms, about 3-4 minutes. Flip and add 2 tbs unsalted butter. Spoon the melted butter over the chops for 1 minute, then transfer the skillet to a preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 140°F (about 6-10 minutes depending on thickness). Remove from oven, transfer chops to a resting plate and tent loosely with foil (carryover will bring to 145°F). Reserve the pan drippings in the skillet for the glaze.

While the chops rest, make the creamed corn. In a medium saucepan over medium heat, melt 1 tbs unsalted butter. Add 3 cups corn kernels and sauté for 3-4 minutes until bright and starting to soften. Sprinkle 1 tsp flour over the corn and cook, stirring, 1 minute to remove raw flour taste.

Add 1 cup whole milk, 3 tbs heavy cream, 1 tsp granulated sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 6-8 minutes, stirring occasionally, until slightly thickened. For a creamier texture, mash about 1/3 of the corn against the side of the pan with a spoon or pulse briefly with an immersion blender. Stir in 1 tbs chopped chives, adjust seasoning to taste, and keep warm.

Make the glaze in the same skillet used for the pork (leave any fond). Set the skillet over medium heat and add 2 tbs unsalted butter. When butter melts, add 2 tbs light brown sugar and 1 minced garlic clove; cook, stirring, until sugar dissolves and garlic is fragrant, about 30 seconds.

Add 2 tbs apple cider vinegar, 1 tbs soy sauce, 1 tsp Dijon mustard, 1 tsp chopped fresh thyme, and 2 tbs water to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce for 2-3 minutes until slightly thickened and glossy. Taste and adjust: add a pinch more sugar for sweetness or a squeeze of lime for brightness. If glaze becomes too thick, add up to 1 tbs water to loosen.

Return the rested pork chops to the skillet, spooning glaze over them to coat and warm through for 1 minute. Remove chops to serving plates and spoon additional glaze on top.

Zest the lime and cut the lime into wedges. Sprinkle 1 tsp lime zest over the glazed pork chops and the creamed corn. Squeeze a light wedge of lime over each chop just before serving for a bright finish. Garnish plates with microgreens or chopped parsley.

Serve each pork chop with a generous scoop of creamed corn and a drizzle of Poirier's glaze. Estimated plating: 1 pork chop and about 3/4 cup creamed corn per serving.