- 1 tablespoon olive or canola oil
- 4-6 bone-in pork chops, about 1 1/2 inches thick
- Salt and pepper
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 4-6 ears fresh corn on the cob scraped from the cobs (1 ear per person) or 1 bag frozen kernels (16 ounces), defrosted (about 3 cups)
- 1 cup diced baby potatoes (about 6 potatoes)
- 1/2 cup fresh herbs, such as parsley, dill and chives, finely chopped
- 1/4 cup crème fraîche or sour cream
- If you have the time, brine the chops by dissolving 1/3 cup kosher salt and 1/3 cup sugar in 1 cup of water at a low boil. Add to 2 quarts ice water along with 2 bay leaves and 1 teaspoon black peppercorns. Add a few sprigs of dill and parsley to the brine bag and refrigerate overnight. Pat dry and bring chops to room temperature.
- Heat the oven to 325°F with a baking sheet positioned on the center rack.
- Heat a cast iron skillet or other heavy pan over medium-high heat with a turn of the pan of oil.
- Season the chops with salt and pepper and brown well on both sides and the edges of the bone or any exposed fat. Transfer to a baking sheet in the oven to cook through, 5-6 minutes more.
- Add the butter to the same pan and add the onion and garlic; season with salt and pepper, then reduce the heat a bit. Add the potatoes and stir for 5 minutes.
- Puree half of the corn in a food processor. Add the remaining corn kernels to the pan along with the puree and cook to thicken up a bit; add the herbs. Just before serving, add the crème fraiche.
- Serve the chops on a plate topped with the creamed corn.