Pork chops with corn salad

Based on 45 ratings

Team

Editors at Kitchen Stories

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
28 g
Fat
16 g
Carb
17 g
  • 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 g 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 g cilantro
    • 10 g parsley
    • 10 g chives
    • 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!