Ingredients

The following ingredients have 2 Servings
  • 2 bone-in pork chops (1-inch thick)
  • 1 teaspoon southwest seasoning
  • 2 Tablespoons olive oil
  • 3 large cloves garlic (minced)
  • 1 teaspoon fresh oregano
  • 1/2 cup Añejo tequila (aged, not silver (blanco))
  • 1 cup sweet corn (fresh or defrosted)
  • 2 Tablespoons unsalted butter
  • 1/2 cup halved grape tomatoes
  • 3 green onions (diced)
  • 1 Tablespoon fresh lime juice

Instruction

  • Sprinkle pork chops with southwest seasoning and rub to cover.
  • Heat oil in a cast iron skillet over medium-high heat. Add the pork chops and sear, covered, until golden brown, 4 to 6 minutes each side.
  • Uncover pan and cook until center of pork chop reaches 145 degrees.
  • Remove pork chops to a plate and tent with foil.
  • Add garlic and oregano to the pan, and saute until fragrant, about 30 seconds.
  • Carefully pour the tequila into the pan, scraping up all the brown bits off the bottom of the pan. Cook until reduced by half.
  • Stir in corn and cook until it softens, 2 to 3 minutes.
  • Remove from heat and stir in the butter until it blends into the sauce {emulsifies}. Stir in the tomatoes, green onions, and lime juice. Season to taste with sea salt and black pepper.