Blackened Pork Chops with Creamed Corn & Rosemary
- 6 Bone-In Pork Chops
- 2 Tbsp. paprika
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tsp. ground black pepper
- 1 tsp cayenne pepper
- 2 Tbsp. salt
- 2 Tbsp. grapeseed oil
- 1 Tbsp. fresh rosemary leaves
- 4 cups frozen corn (use fresh if in season)
- 4 slices bacon, diced
- 1 Tbsp. butter
- 1 yellow onion, diced
- 1/2 cup cream
- 2 teaspoon sugar
- salt and pepper to taste
- In a medium sauce pot on medium heat, render bacon until crispy, then remove with slotted spoon onto a paper towel-lined plate. Reserve bacon fat in pan.
- Add yellow onion to bacon fat and cook until translucent, approximately 5 minutes.
- Add remaining ingredients, bring to a simmer and cook until cream is thickened and corn is warmed through.
Bone-In Pork Chops
- Pre-heat oven to 350° F.
- Combine paprika, garlic powder, onion powder, black pepper, cayenne and salt and mix thoroughly to combine.
- Coat pork chops evenly with this blackening seasoning on both sides.
- In a heavy bottomed sauté pan, heat grape seed oil over high heat. Add pork chops and cook for approximately 4 minutes. Flip and place in pre-heated oven.
- Cook for 8-10 minutes or until the internal temperature reaches 145°F. Add rosemary to the pan and allow to warm briefly. The residual heat from the pan will crisp the rosemary leaves. Use a spoon to baste the pork chops with the rosemary oil.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.