Pork Chop & Corn Cake

Roasted pork chop, savory corn cake, lemon & dill creme fraiche, zucchini, red onion marmalade

5 / 5

615 cal

25 min

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Recipe Ingredients

  • (a) pork chop, cauliflower steak
  • (b) zucchini
  • (c) savory corn cake batter
  • (d) arugula
  • (e) red onion marmalade
  • (f) lemon dill creme fraiche

Equipment Needed

  • skillet or sauté pan
  • wooden spoon
  • tongs
  • scissors
  • baking tray lined w/ foil
  • cutting board & knife
  • serving spoon
  • spatula
  • seasoning plate
  • plate lined w/ paper towel

Recipe Directions

  1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Cut open the package of pork (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Add the pork chop to the pan and sear for 2 minutes, then flip the pork chop over and sear on the other side for 2 minutes. After searing, place the pan of pork in your 425 degree oven and bake for 2 minutes.
  3. While the pork is in the oven, pour the zucchini (b) onto a baking tray lined with foil. Drizzle 1 tsp of oil over the zucchini and season lightly with a pinch of salt and pepper. Toss the zucchini to coat with the oil. Remove the pan of pork from the oven and place the pork on top of the zucchini. Place the tray of pork and zucchini in your 425 degree oven. Bake for 8 minutes.
  4. Carefully wipe out the skillet you were using. Wait 2 minutes, then start making the corn cakes
  5. (if you are preparing 3 or more servings, do not wait 2 minutes). Heat the skillet over medium-high heat for 90 seconds. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Spoon the corn cake batter (c) into the pan, about 3 tablespoons per corn cake. You should have enough batter to make 2 corn cakes per person.
  6. After you form the corn cakes, place the skillet into your 425 degree oven for 1 minute (this step helps the cakes flip without splashing batter!). Then, remove the skillet from the oven and place back over medium-high heat. Use a spatula to flip the corn cakes over and sear for 90 seconds. After 90 seconds, the corn cakes should be golden brown on the bottom. If not, sear for another 30 seconds. When they are done, place the corn cakes on a plate lined with paper towel and season them lightly with a pinch of salt and pepper.
  7. Around this time, the pork chop and zucchini should be ready. Remove the baking tray from the oven and place the pork chop on a cutting board to rest. Place the arugula (d) on your serving plates. Spoon the zucchini over the arugula. Place the corn cakes next to the vegetables. Slice the pork into 1/2-inch thick slices and place beside the corn cakes. Spoon the red onion marmalade (e) on top of the pork. Spoon the lemon & dill creme fraiche (f) over the corn cakes.
Madison & Rayne Did You Know?

Beverage Pairing


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Customer Reviews

Samantha Katzbeck

Great meal! Love the corn cake and I could put that red onion marmalade on everything!! so good!

September 18, 2020