Skillet Pork Chops With Buttered Corn
Recipe by Ali Slagle | Total time: 30 minutes Bronzed pork chops basted with butter, rosemary and shallot, plus corn plumped in the rendered drippings and browning butter — it doesn’t get better than this. Flipping the pork chops often helps them cook evenly but not overcook, while the splash of butter and aromatics adds a layer of juiciness and aroma. Corn goes into the skillet, sweetening in the heat and soaking up all that savory flavor. While this is great with fresh corn, you can also use 2 cups of frozen, unthawed kernels. Serve alongside tomatoes vinaigrette, roasted potatoes or an arugula salad. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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