Pork chops with corn salad

Pork chops with corn salad

Based on 42 ratings

Difficulty

Medium 👍
25
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
400 g pork chops
1 clove garlic
2 tbsp butter
20 g cilantro
10 g parsley
10 g chives
lettuce
2 cobs corn (pre-cooked)
10 tbsp yogurt
lemon (juice)
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • frying pan
  • tongs
  • baking dish
  • oven
  • cutting board
  • knife
  • lemon juicer
  • small bowl
  • serving pan

Nutrition per serving

Cal
310
Protein
28g
Fat
16g
Carb
17g

Step 1/5

Crush garlic clove and set aside. In a large frying pan, heat up some vegetable oil over medium-high heat. Add pork chops to pan, season with salt, and sear for approx. 1 - 2 min. Flip chops, season once more with salt, and sear the other side for another 1 - 2 min. While searing, add garlic and butter. Season with pepper. Transfer chops to a baking dish and bake in the oven at 200°C/400°F for approx. 10 - 15 min.
  • 400 pork chops
  • 1 clove garlic
  • 2 tbsp butter
  • vegetable oil for frying
  • salt
  • pepper
  • frying pan
  • tongs
  • baking dish
  • oven

Crush garlic clove and set aside. In a large frying pan, heat up some vegetable oil over medium-high heat. Add pork chops to pan, season with salt, and sear for approx. 1 - 2 min. Flip chops, season once more with salt, and sear the other side for another 1 - 2 min. While searing, add garlic and butter. Season with pepper. Transfer chops to a baking dish and bake in the oven at 200°C/400°F for approx. 10 - 15 min.

Step 2/5

Roughly chop cilantro. Finely dice parsley and chives. Cut romaine lettuce into bite-sized pieces. Cut corn from the cob.
  • 20 cilantro
  • 10 parsley
  • 10 chives
  • 2 romaine lettuce
  • 2 cobs corn
  • cutting board
  • knife

Roughly chop cilantro. Finely dice parsley and chives. Cut romaine lettuce into bite-sized pieces. Cut corn from the cob.

Step 3/5

Juice lemon. In a small bowl, mix together yogurt, chives, parsley, salt, pepper, and some of the lemon juice.
  • 10 tbsp yogurt
  • ½ lemon
  • salt
  • pepper
  • lemon juicer
  • small bowl

Juice lemon. In a small bowl, mix together yogurt, chives, parsley, salt, pepper, and some of the lemon juice.

Step 4/5

Add corn and rest of lemon juice to pan with pork chop drippings and sauté for approx. 3 – 5 min. until lightly golden brown. Season with salt and pepper.
  • ½ lemon
  • salt
  • pepper

Add corn and rest of lemon juice to pan with pork chop drippings and sauté for approx. 3 – 5 min. until lightly golden brown. Season with salt and pepper.

Step 5/5

Add lettuce and cilantro to pan and quickly sauté for approx. 1 - 2 min. Remove from heat. Ladle some of the corn salad into a serving pan. Arrange the pork chops on top and then garnish with more corn salad and yogurt sauce. Enjoy!
  • serving pan

Add lettuce and cilantro to pan and quickly sauté for approx. 1 - 2 min. Remove from heat. Ladle some of the corn salad into a serving pan. Arrange the pork chops on top and then garnish with more corn salad and yogurt sauce. Enjoy!