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Bone-In Pork Chops With Roasted Corn, Zucchini and Leeks

Bone-In Pork Chops With Roasted Corn, Zucchini and Leeks
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Prep Time: 25 min Serves: 2
Cooking Time: 35 min Yield: 2 pork chops
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This roasted bone-in pork chop has the look and feel of an all-American meal and requires just two pans: one to sear the chop and one to finish it on in the oven.



1. Preheat oven to 350°F.
2. Season both sides of pork chops with salt and pepper, then coat with mustard powder. Set aside while oven preheats.
3. Heat a frying pan on stove until very hot. Moisten with cooking spray, then sear pork chops for 2 minutes on each side and reserve.
4. Quarter zucchini and leek lengthwise, rub olive oil over all sides, season with salt and pepper and lay on sheet pan.
5. Place pork chops on top of sheet pan and corn ears next to them. Place in oven for 30 to 35 minutes, to desired doneness or until internal temperature of pork is 150°F, then serve.

PC: Arthur Bovino


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