Skillet Pork Chops With Buttered Corn

Steps

1. 1

   Season the pork chops all over with 1 teaspoon kosher salt and a few grinds of black pepper.

2. 2

   Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil and the pork chops to the skillet.

3. 3

   Cook the pork chops, flipping every 2 minutes, until the internal temperature in the thickest part of the pork registers around 130°F (54 °C) (54°C (129 °F)) on an instant-read thermometer and the juices run clear, which should take 8 to 12 minutes.

   Start 2-minute timer
4. 4

   Add the butter, rosemary sprigs, and sliced shallot to the pan. Reduce the heat to medium-low.

5. 5

   If your chops have a fat cap, use tongs to stack both chops on top of each other, then grab both chops together and hold them upright to sear the fat caps against the pan until crisp, about 1 minute.

   Start 1-minute timer
6. 6

   Return the chops to the pan surface, then tilt the pan and baste the pork by spooning the melting butter and drippings over the top for 1 minute.

   Start 1-minute timer
7. 7

   Transfer the pork chops and rosemary sprigs to a cutting board to rest; leave the butter and shallots in the skillet.

8. 8

   If the shallots are not yet softened, stir them in the pan for another minute or two until tender.

9. 9

   Add the corn kernels to the skillet and season with additional salt and pepper.

10. 10

    Cook the corn, stirring just once or twice and scraping up any browned bits from the bottom of the pan, until the corn is tender and golden brown, about 2 to 4 minutes.

    Start 4-minute timer
11. 11

    Serve the rested pork chops alongside the buttered corn.