Pork chops with corn salad

Step 1/5

• 400 g pork chops
• 1 clove garlic
• 2 tbsp butter
• vegetable oil for frying
• salt
• pepper

• frying pan
• tongs
• baking dish
• oven

Crush garlic clove and set aside. In a large frying pan, heat up some vegetable oil over medium-high heat. Add pork chops to pan, season with salt, and sear for approx. 1 - 2 min. Flip chops, season once more with salt, and sear the other side for another 1 - 2 min. While searing, add garlic and butter. Season with pepper. Transfer chops to a baking dish and bake in the oven at 200°C/400°F for approx. 10 - 15 min.

Step 2/5

• 20 g cilantro
• 10 g parsley
• 10 g chives
• 2 romaine lettuce
• 2 cobs corn

• cutting board
• knife

Roughly chop cilantro. Finely dice parsley and chives. Cut romaine lettuce into bite-sized pieces. Cut corn from the cob.

Step 3/5

• 10 tbsp yogurt
• ½ lemon
• salt
• pepper

• lemon juicer
• small bowl

Juice lemon. In a small bowl, mix together yogurt, chives, parsley, salt, pepper, and some of the lemon juice.

Step 4/5

• ½ lemon
• salt
• pepper

Add corn and rest of lemon juice to pan with pork chop drippings and sauté for approx. 3 – 5 min. until lightly golden brown. Season with salt and pepper.

Step 5/5

• serving pan

Add lettuce and cilantro to pan and quickly sauté for approx. 1 - 2 min. Remove from heat. Ladle some of the corn salad into a serving pan. Arrange the pork chops on top and then garnish with more corn salad and yogurt sauce. Enjoy!

Enjoy your meal!