Curtis Stone's blackened pork chops with creamy corn

Method

1. 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.

2. 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.

3. 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.

4. Step 4

   Divide the corn mixture and pork evenly among serving plates and sprinkle with chives to serve.