I got the recipe for the pork glaze from Momma Hen’s Kitchen, and adapted it for pork chops instead of the tenderloin she used. I had some chard that needed to be used up so I cooked it down with salt and chili powder, added apple cider vinegar to cut the richness of the pork, and on a last-minute whim, threw in some frozen sweet corn. And all said, it was twenty minutes start to finish with only the two pans I used to cook.
2 boneless pork chops
1.5 tbsp butter
1 tbsp honey
cajun seasoning (or, if you’re me and you don’t have cajun seasoning, you can approximate this with salt, black pepper, onion powder, cayenne pepper, and chili powder)
1 bunch chard (whatever kind you like – I used mixed), rinsed and ripped into large pieces, with hard stems removed
2 tbsp olive oil
1-2 tbsp apple cider vinegar, to taste
salt and chili powder
1/4 c. frozen corn
1. Heat butter and oil in a nonstick pan over medium heat.
2. While the butter is heating, season the pork chops on one side with the cajun seasoning.
3. When the butter bubbles, add the pork chops to the pan, seasoned side down, and season the top side. Cook 2-3 minutes, then flip the chops. Cook until the chops are no longer pink in the middle. This could be as little as 2 minutes per side if the chops are thin – don’t overcook them! You can always cook them more later if they are too rare.
4. Now, onto the chard. Heat the olive oil in a nonstick pot over medium-high heat, and when it shimmers, add the chard. Sprinkle with a large pinch of salt and another of chili powder.
5. Saute until the chard wilts. Add the vinegar and corn, and stir.
6. When the corn is hot, you’re ready to go!