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Pork Chops and Cotija Corn Puree With Radish, Cucumber, and Lime Salad

Yield 4 servings

Recipe by Charlyne Mattox, from Real Simple Magazine, August 2013 issue

Ingredients

Instructions

  1. Combine the radishes, cucumbers, cilantro, lime zest and lime juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper in a medium bowl.
  2. Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat.  Add the onion and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.  Add the corn and cook, stirring occasionally, until tender, 2 to 4 minutes.  Transfer to a food processor.  Add the sour cream, Cotija, 3 tablespoons water, and ¼ teaspoon each salt and black pepper; process until almost smooth.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat.  Season the pork with the cayenne and ¼ teaspoon each salt and black pepper.  Cook until well browned and an instant-read thermometer inserted into the center of each chop registers 145° F, 6 to 8 minutes per side.
  4. Serve the pork with the corn puree and radish salad.

Recipe by Unruly Bliss at http://unrulybliss.com/food/pork-chops-and-cotija-corn-puree-with-radish-cucumber-and-lime-salad/