Reverse-Seared Pork Chop Over Grits with Purple & White Corn Succotash
Reverse-seared bone-in pork chop over creamy yellow corn grits, with a brown-butter Sweet Scarlet corn succotash, crispy pancetta, sliced Fresno chile, and a chimichurri to cut the richness.
Servings: 4 servings
Ingredients
Pork Chops
- 4 bone-in pork chops 1.5" thick
- 1-2 tablespoon kosher salt for dry brine
- 1 teaspoon black pepper freshly cracked
- 6 ounces pancetta diced small
Yellow Corn Grits
- 1 cup stone-ground yellow corn grits
- 4 cups water or light chicken stock
- 3 tablespoons unsalted butter
- ¾ cup aged gouda or Manchego grated
- 1 teaspoon salt
Brown-Butter Corn Succotash
- 4 tablespoons unsalted butter
- 1 shallot finely diced
- 3 cups Sweet Scarlet corn kernels cut raw off the cob
- 1 cup lima beans blanched
- ½ teaspoon salt
Chimichurri
- 1 cup flat-leaf parsley leaves packed
- ⅓ cup fresh chives roughly chopped
- 1 garlic clove
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- ½ cup extra virgin olive oil
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
For Serving
- 1 Fresno chile thinly sliced into rings
- ½ cup chives chopped, for garnish
Instructions
- Dry brine the chops: Season the pork chops all over with the kosher salt and black pepper. Set uncovered on a rack in the fridge for at least 45 minutes, ideally overnight. Bring to room temp about 30 minutes before cooking.
- Make the chimichurri: Finely chop the parsley, chives, and garlic together (or pulse briefly in a food processor - don't puree). Transfer to a bowl and stir in the red wine vinegar, lime juice, olive oil, red pepper flakes, and salt. Taste and adjust acid and salt; it should taste bright and slightly sharp.
- Render the pancetta: In a cold cast-iron skillet, add the pancetta and cook over medium-low heat, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes. Remove pancetta with a slotted spoon to a paper-towel-lined plate; reserve the rendered fat in the pan.
- Reverse sear the pork: Preheat oven to 250°F. Place the brined chops on a rack over a sheet pan and cook until an instant-read thermometer reads 115-118°F in the center, about 25-35 minutes depending on thickness. Rest 5 minutes, then sear hard in the reserved pancetta fat over high heat, about 90 seconds per side plus the fat cap, until deeply browned and internal temp reaches 140-145°F. Rest 5 minutes before plating.
- Cook the grits: Bring the water or stock to a boil, whisk in the grits, reduce to a low simmer, and cook, stirring often, 20-25 minutes until creamy. Stir in the butter, and grated Manchego until melted and smooth. Season with salt. Keep warm, adding a splash of water if they tighten up.
- Brown-butter the corn succotash: In a skillet, melt the butter over medium heat and cook until it foams, then turns nutty and golden brown, about 3-4 minutes. Add the shallot and cook 1 minute, then add the corn kernels and lima beans. Cook, stirring, 4-5 minutes until the corn is just tender with a slight bite. Season with salt and stir in a spoonful of the reserved pancetta fat.
- Plate: Spoon the warm grits onto each plate in a circle. Set the seared pork chop on top. Spoon the brown-butter succotash around the grits. Scatter the crispy pancetta and Fresno chile rings over the chop. Spoon the corn chimichurri generously around the plate. Finish with the chopped chives.