Southwest Pork Chops

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Well it finally happened, it was too hot to grill outside last weekend! It’s really funny how much hotter 118 degrees feels versus 110 degrees, but it really did make a difference. So I decided to come up with something fun to make inside, on the stove, using a cast iron skillet…Southwest Pork Chops with sweet corn pan sauce…..

I suppose I could have started this post with “Oops, I found another recipe in a magazine while in the grocery store”, LOL

In case you are wondering, the magazine is Cuisine For Two – Restaurant Quality – Weeknight Easy and it is on stands until August 8, 2016 if you would like to see what the original Spice-Rubbed Pork Chops recipe on page 50 looks like…it’s very different from my Southwest Pork Chops with sweet corn pan sauce!

For starters, Southwest Seasoning is my go-to spice mix, and has way more flavor than onion powder, garlic powder, and paprika alone. The original also called for good quality dry sherry, NOT cooking sherry. Well I don’t have that, and I think tequila would go much better with my southwest version. 🙂

So here’s how I made these awesome Southwest Pork Chops with sweet corn pan sauce. Sprinkle pork chops with southwest seasoning and rub to cover all sides…..

Heat oil in a cast iron skillet over medium-high heat. Add the pork chops and sear, covered, until golden brown, 4 to 6 minutes each side…..

This is how we keep all of the juices inside. 😉 Uncover pan and cook until center of pork chop reaches 145 degrees…..

Note: get closer to the bone with your thermometer than I did, it was still a bit pink right next to the bone.

Remove pork chops to a plate and tent with foil. Add garlic and oregano to the pan, and saute until fragrant, about 30 seconds. Carefully pour the tequila into the pan, scraping up all the brown bits off the bottom of the pan. Cook until reduced by half…..

This is referred to as “deglazing the pan”. Stir in corn and cook until it softens, 2 to 3 minutes…..

Remove from heat and stir in the butter until it blends into the sauce {emulsifies}. Stir in the tomatoes, green onions, and lime juice…..

Yes, I put the butter in at the wrong time. 😉 Season to taste with sea salt and black pepper.

OMGosh, these pork chops were amazing!! They were juicy, and loaded with flavor…and the tequila was not even noticeable. The lime juice is just the right amount of tart to offset the sweetness of the corn, and probably the tequila.

I used Jose Cuervo Añejo {extra aged} tequila, not the silver {blanco} tequila that I use for margaritas. Añejo tequila is aged for at least a year and has a smoother, richer, and more complex flavor that made it perfect for this dish.
If you do not want to use alcohol in this dish, I’m not sure what I would substitute. Maybe chicken broth?

This was an awesome one pan Dinner for Two meal, but this Pub-Style Steak with caramelized shallot-lager sauce is pretty spectacular as well…..

Enjoy!!

Print recipe

Serves	2
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Meal type	Main Course

These Southwest Pork Chops with sweet corn pan sauce are the perfect dinner for two...with big appetites!

Ingredients

2 bone-in pork chops (1-inch thick)
1+ teaspoon southwest seasoning
2 Tablespoons olive oil
3 Large fresh garlic cloves (minced)
1 teaspoon fresh oregano
1/2 cup Añejo tequila (aged, not silver (blanco))
1 cup sweet corn (fresh or defrosted)
2 Tablespoons unsalted butter
1/2 cup halved grape tomatoes
3 green onions (diced)
1 Tablespoon fresh lime juice

Directions


Sprinkle pork chops with southwest seasoning and rub to cover.

Heat oil in a cast iron skillet over medium-high heat. Add the pork chops and sear, covered, until golden brown, 4 to 6 minutes each side.

Uncover pan and cook until center of pork chop reaches 145 degrees.

Remove pork chops to a plate and tent with foil.

Add garlic and oregano to the pan, and saute until fragrant, about 30 seconds.

Carefully pour the tequila into the pan, scraping up all the brown bits off the bottom of the pan. Cook until reduced by half.

Stir in corn and cook until it softens, 2 to 3 minutes.

Remove from heat and stir in the butter until it blends into the sauce {emulsifies}. Stir in the tomatoes, green onions, and lime juice. Season to taste with sea salt and black pepper.