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Method
Step 1
In a small bowl, combine the paprika, cayenne pepper, thyme, garlic powder, 2 tsp freshly ground black pepper and 2 tsp sea salt flakes. Reserve 1 tsp of the spice mixture in a bowl. Brush the pork with the oil and sprinkle with the remaining spice mixture.
Step 2
Heat a barbecue grill or chargrill on medium-high. Add the pork and cook for 4 mins each side or until lightly charred and an instant-read meat thermometer registers 60°C when inserted into the centre of the pork. Transfer the pork to a platter. Cover with foil and set aside for 5 mins to rest.
Step 3
To make the creamy corn, using a large knife, cut down the side of the corn to release the kernels. Heat a large frying pan over medium heat. Melt 20g butter in the pan. Add the onion, capsicum and reserved 1 tsp spice mixture and cook, stirring occasionally, for 5 mins or until the vegetables soften. Add the corn kernels and garlic and cook, stirring occasionally, for 6 mins or until the corn is tender. Stir in the stock and cream and bring to a simmer. Cook for 2-3 mins or until the sauce reduces slightly. Remove from heat and stir in the remaining 10g butter. Season.
Step 4
Divide the corn mixture and pork evenly among serving plates and sprinkle with chives to serve.
Curtis Stone's blackened pork chops with creamy corn
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes, + 5 mins resting time
+ 5 mins resting time
Ingredients
2 tsp ground paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
4 Coles Australian Pork Loin Chops
2 tsp olive oil
Creamy corn
3 corn cobs, husks and silk removed
30g butter, divided
1 brown onion, finely chopped
1 red capsicum, finely chopped
2 garlic cloves, finely chopped
1/2 cup (125ml) salt-reduced chicken stock
1/3 cup (80ml) thickened cream
1 tbs finely chopped chives
Description
Looking for a tasty pork dish? Try Curtis Stone's blackened pork chops with creamy corn. Full of smoky flavour, it will be a new household favourite.
Method
Step 1
In a small bowl, combine the paprika, cayenne pepper, thyme, garlic powder, 2 tsp freshly ground black pepper and 2 tsp sea salt flakes. Reserve 1 tsp of the spice mixture in a bowl. Brush the pork with the oil and sprinkle with the remaining spice mixture.
Step 2
Heat a barbecue grill or chargrill on medium-high. Add the pork and cook for 4 mins each side or until lightly charred and an instant-read meat thermometer registers 60°C when inserted into the centre of the pork. Transfer the pork to a platter. Cover with foil and set aside for 5 mins to rest.
Step 3
To make the creamy corn, using a large knife, cut down the side of the corn to release the kernels. Heat a large frying pan over medium heat. Melt 20g butter in the pan. Add the onion, capsicum and reserved 1 tsp spice mixture and cook, stirring occasionally, for 5 mins or until the vegetables soften. Add the corn kernels and garlic and cook, stirring occasionally, for 6 mins or until the corn is tender. Stir in the stock and cream and bring to a simmer. Cook for 2-3 mins or until the sauce reduces slightly. Remove from heat and stir in the remaining 10g butter. Season.
Step 4
Divide the corn mixture and pork evenly among serving plates and sprinkle with chives to serve.
