Pork Chops with Creamy Corn and Lima Beans

Ingredients

Serves/makes 4

4 (8- to 10-ounce) bone-in pork rib chops, ¾ to 1 inch thick, trimmed

1½ teaspoons table salt, divided

1½ teaspoons pepper, divided

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

4 slices bacon, chopped

4 ears corn, kernels cut from cobs, or 3 cups frozen corn

1½ cups frozen baby lima beans

4 scallions, white and green parts separated and sliced thin

½ cup heavy cream

2 teaspoons lemon juice

1.
Pat pork dry with paper towels and sprinkle with 1 teaspoon salt, 1 teaspoon pepper, paprika, and cayenne.
2.
Cook bacon in a 12-inch nonstick skillet over medium heat until crispy, 5 to 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in the skillet.
3.
Add chops to fat left in the skillet and cook over medium-high heat until well browned and meat registers 140 degrees, about 6 minutes per side. Transfer to a platter and tent with foil.
4.
Add corn, lima beans, scallion whites, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper to fat left in the skillet and cook until vegetables are softened, 3 to 5 minutes.
5.
Add cream and cook until slightly thickened, about 2 minutes.
6.
Off heat, stir in lemon juice, scallion greens, and bacon. Season with salt and pepper to taste.
7.
Return pork chops to skillet and serve.