serves
4
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
Creamed corn
- 4 corn cobs, husked, divided
- 2 tsp (10 ml) olive oil, plus more for brushing
- 28 g butter, divided
- 1 cup corn stock (see Note), chicken stock or vegetable stock
Pork
- 3 tsp sweet paprika
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- ¼ tsp ground cumin
- 1/8 tsp cayenne pepper
- 2 bone-in pork chops (about 280 g / 10 oz each)
- Finely sliced fresh chives, for serving
Resting time: 5 minutes.
Instructions
- To make creamed corn: Place corn cutter or box grater inside large bowl. Using large holes on grater, grate 2 corn cobs, passing corn over grater holes multiple times to collect all kernels and “milk” from cobs. Reserve grated corn (there should be about 1¼ cups). The stripped corn cobs can be used to make corn stock (see Note).
- Place grill pan over high heat. Coat remaining corn cobs with 2 tsp oil and cook, turning as needed, for 10 to 12 minutes, or until corn is deeply charred all over. Cool corn slightly. Cut kernels off cobs and reserve.
- In large frying pan over medium heat, melt half the butter (about 3 tsp). Add grilled corn kernels, reserved grated corn and stock. Bring to a simmer and reduce temperature slightly to maintain a simmer. Cook 10 to 12 minutes, or until mixture has thickened. Remove from heat and stir in remaining butter to melt. Season with salt and pepper. Keep warm.
- Meanwhile, to cook pork: In small bowl, mix paprika, salt, pepper, cumin, and cayenne.
- Preheat grill pan over medium-high heat. Brush pork with oil and sprinkle spice mixture all over pork. Grill pork 4 to 5 minutes per side, or until nicely charred on both sides and internal temperature is 60°C (140°F) for medium doneness. Transfer pork to cutting board to rest 5 minutes.
- Slice pork and sprinkle with chives. Serve with creamed corn.
Note
• To make corn stock, cut spent corn cobs from grating into 3 pieces and place in a medium saucepan with 3 cups water. Bring mixture to a boil over medium-high heat, reduce heat to medium-low and simmer for about 30 minutes, or until liquid has reduced by about half and has taken on corn flavor. Strain corn stock from cobs and discard cobs.
• Creamed corn can be made up to 1 day ahead, cooled, covered and refrigerated. Rewarm over low heat, thinning with stock as needed.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
