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

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

recipe by Charlyne Mattox for Real Simple

Ingredients:

• 6 radishes, cut into wedges
• 2 cucumbers, thinly sliced
• ¼ cup fresh cilantro leaves
• ½ teaspoon finely grated lime zest, plus 2 teaspoons lime juice
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 small onion, chopped
• 3 cups fresh corn (from 3 ears)
• ½ cup sour cream
• ¾ cup grated Cotija or Parmesan
• 4 bone-in, center-cut pork chops (1 inch thick; about 2 1/2 pounds total)
• ¼ teaspoon cayenne pepper

Directions:

1. Combine the radishes, cucumbers, cilantro, lime zest and 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.