Pork Chops with Corn Recipe

Season pork chops with sage, salt, and pepper on all sides. Melt half the butter in a frying pan over medium heat. Brown pork chops on both sides. Pour in 1/2 cup of stock in the pan, cover, and let simmer for 7 minutes until pork chops are cooked through, flipping halfway through. Remove from pan, and transfer to a tray. Set aside.

Meanwhile, in a small sauté pan over medium heat, melt half of the remaining butter. Sauté corn until heated through. Stir in orange zest and pimiento. Season with salt and ground black pepper. Remove from heat, and divide equally among 4 plates.

Make gravy by melting remaining butter in the same pan as the corn. Stir in rosemary and mustard. Sprinkle in flour, and cook, stirring. Whisk in remaining stock, and cook until thickened.

Top corn mixture with a pork chop, and serve while hot with the gravy on the side.

Recipe orginally published in the March 2016 issue of Good Housekeeping Philippines.