Pork chops are delicious in the summer. This recipe from our Simple Summer Supper episode.
When the heat of summer is in full blast, most people don't want to spend a lot of time in the kitchen preparing complicated meals, yet they want something that's tasty and healthy. One of the best parts of summer is the availability of an abundance of fresh vegetables and herbs that can be used to make a variety of creative, tasty and easy-to-make dishes. Oliver provided us with a wealth of knowledge about food. It was fun going out to the Courthouse Farmer's Market and talking with the vendors. The food is amazing but it is also somewhat expensive. So sad that summer is coming to an end:( Oliver buys all of his pork from an organic farmer in Dupont Circle. I love the fresh flavors of the salsa. You should give it a try and enjoy!
Paprika Dusted Pork Chops
4 pork chops
Sprinkle the pork chops with salt, pepper and paprika on each side. Heat your skillet to medium-high heat. Add some olive oil or butter to the pan. Cook the pork for 3-4 minutes on each side depending on the thickness of the chops. The internal temperature should be about 155-160 degrees.
In the meantime, you can start preparing the refreshing salsa to go on top.
Corn, Shallot, Tomato, and Mint Salsa
3 ears Corn, steamed, kernels sliced off
2 Shallots, diced small
4 tomatoes, peeled, deseeded, diced
10 Mint leafs, sliced thin
Heat pan over medium heat till almost smoking
Add 1 Tbl butter, cook till done foaming
Add shallots and cook for 3-5 minutes, till soft
Increase heat to high
Add corn and sauté till lightly golden
Add tomato, toss, and remove from pan into bowl
Add mint, season with salt and pepper