Serves Four
4 (8-ounce) 1 ½ -inch-thick center cut, bone in pork chops
1 ½ tablespoons Chef Rick's House Chile Rub
3 tablespoons vegetable oil
4 Sweet Corn Cakes, recipe follows
6 cups mixed baby lettuce greens
¼ cup Chef Rick's House Red Wine Mustard Vinaigrette
¼ teaspoon salt
Pinch of freshly ground black pepper
1 1/3 cups Peach Mojo, recipe follows
Preheat oven to 425 degrees
1. Season pork chops on all sides with Chef Rick's House Chile Rub. Heat 3 tablespoons of the oil in a large, ovenproof skillet over high heat. Add the pork chops and sear for 3 minutes on each side, or until well broned. Place the chops in the oven and roast for 10 to 12 minutes. Remove the chops from the skillet.
2. Arrange 1 Sweet Corn cake on each of four dinner plates. Place the lettuce in a large bowl with the vinaigrette, salt, and pepper; toss until well combined. Evenly divide the dressed greens among each plate over the cake.. Place 1 pork chop on top of the greens and spoon 1/3 cup of the mojo over each chop. Serve immediately.
Summer Sweet Corn Cakes
Makes 4-6 cakes
2 cups masa harina (Mexican flour)
½ cup all-purpose flour
¾ teaspoon baking powder
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup sliced green onion
1 cup freshly shaved corn kernels
3 cups buttermilk
1 large egg
½ cup vegetable oil, divided
1. Stir together the masa harina, all-purpose flour, baking powder, salt, and pepper in a large bowl. Add the green onions and corn kernels and stir to combine.
2. Whisk together the buttermilk and egg in a small bowl until smooth. Stir the buttermilk mixture into the masa harina mixture until moistened.
3. Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Pour ½ cup of the batter into the skillet and spread into a 5-inch circle. Cook for 2 to 3 minutes. Turn the cake and cook an additional 2 minutes or until golden brown and cooked through. Remove the cake from the skillet and keep warm until ready of serve. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve hot.
Peach Mojo
Makes 2 ½ Cups
2 cups pitted and chopped, firm, ripe peaches
¼ cup plus 2 tablespoons good quality olive oil
¼ cup plus 2 tablespoons fresh squeezed lime juice
½ cup finely chopped red onion
1 tablespoon seeded and minced fresh jalapeno
1 tablespoon chopped fresh cilantro
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine all of the ingredients in a large bowl and stir well. Allow the mojo to macerate at room temperature for at least 30 minutes before serving. This mixture will keep refrigerated in an airtight container for up to three days (allegedly!)
