Chili Lime Pork

INGREDIENTS

• 1 tbsp (15 mL) vegetable oil

• 4 boneless pork chops (6-oz./175 g each)

• 1 tbsp (15 mL) plus 2 tsp (10 mL) Chili Lime Rub, divided

• 2 ears corn, husks removed

• 1 medium red bell pepper

• 1 small red onion

• 1 medium zucchini

• 1 cup (250 mL) grape tomatoes

• 2 garlic cloves

• ½ cup (125 mL) queso fresco, crumbled (see cook’s tip)

• ½ cup (125 mL) fresh cilantro leaves

DIRECTIONS

1. Heat the oil in the 12" (30-cm) Cast Iron Skillet over medium heat for 6 minutes.

2. Season the pork with 1 tbsp (15 mL) of the rub. Remove the kernels from the cob with the Kernel Cutter. Chop the pepper and onion in the Manual Food Processor.

3. Place the pork in the skillet. Sear the pork, undisturbed, for 4 minutes. Flip and cook for about 4–6 minutes, or until the internal temperature reaches 140°F (60°C) for medium doneness. Remove the pork from the skillet.

4. Add the corn and cook, undisturbed, for 4 minutes.

5. Slice the zucchini into half-moons with the Quick Slice and halve the tomatoes with the Close & Cut.

6. Add the onion and bell pepper to the skillet and cook 4 minutes, stirring occasionally.

7. Add the zucchini and garlic pressed with the Garlic Press to the skillet; cook for an additional 2 minutes.

8. Remove the skillet from the heat. Stir in the remaining rub, tomatoes, queso fresco, and cilantro chopped with the Herb Mill. Serve with the pork chops.