Pork Chops Rubbed with Smoked Paprika, Cumin, Dry Mustard
Over Fresh Corn & Fire-Roasted Hatch Chile
Pickled Okra Garnish
Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. Unlike other chiles, those grown in Hatch are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out. Hatch chiles range in spiciness from mild to very hot, choose the type that suits your palate!
Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make smoky pork chops with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…
Smoky Pork Chops Recipe
Pork Chop Rub:
- 1 t. smoked paprika
- 1 t. dry mustard
- 1/2 t. ground cumin
- 1/2 t. kosher salt
- 1/4 t. fresh ground pepper
Combine ingredients for the rub, then massage into three center-cut pork chops. Set aside while preparing corn mixture.
Corn & Chiles:
- 1/2 yellow onion, diced
- kernels from 2 fresh ears of corn
- 2 medium-sized hatch chiles – roasted, peeled, seeded, diced
- parsley, chopped
- salt and pepper
Sauté pork chops in canola oil over medium heat in a cast iron skillet. When the chops are cooked through, remove to a platter and keep warm. Add onion to the same pan and sauté until lightly browned. Add corn and chiles and cook for a few minutes until everything is hot, stirring occasionally. Add chopped parley and season with salt and pepper. Place pork chops on top of the corn mixture, cover pan to heat up the pork chops.
Serve in the skillet, garnished with chopped pickled okra and parsley leaves. Don’t skip the pickled okra, it complements those juicy chops with a Southern-style tang (that’s not in the least bit slimy)…