Gordon’s Pork Chop

Make the pork chop: Season the Bone-In Pork Chops (1) with Kosher Salt (1 Tbsp), Freshly Ground Black Pepper (1 tsp), Olive Oil (2 Tbsp), Smoked Paprika (2 tsp), Ancho Chili Powder (2 tsp), and Ground Coriander (1 tsp). Rub the spices over the pork chops to coat completely.

Heat a large skillet over medium high heat and add oil into the pan.

Place the pork chop into the skillet with Unsalted Butter (2 Tbsp) and Fresh Thyme (4 sprigs) and cook until crispy and caramelized.

Continuously turn the pork chop to make sure it cooks evenly, then reduce the heat to medium low, add in the Chicken Stock (1/2 cup) and continue cooking until cooked through.

Make the succotash: Season the Corn (1 ear) with Olive Oil (2 Tbsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste) and place over on a grill or grill pan.

Cook until charred and then cut the kernels from the cob.

In a large skillet over medium heat, add olive oil, Red Onion (1), Butternut Squash (1), Orange Bell Pepper (1), and Red Bell Pepper (1) and cook until tender.

Add the Zucchini (1), Garlic (1 tsp), and Jalapeño Pepper (1) and continue cooking until fragrant, then add the corn kernels and finish with Fresh Cilantro (1/2 cup) and freshly squeezed Lime Juice (4 Tbsp).

Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).

Serve the grilled pork chop sliced over the succotash and drizzle with the pan sauce from the chop.