Kitchen notes · a little help before you start
Pan Seared Pork Chops with Corn Salsa
Golden pork chops get a fresh, colorful finish from corn and black bean salsa. Lime and a little jalapeno give the topping a lively edge, while the warm spices on the pork add depth beneath the sweet corn.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 22 min
- Original yield
- Serves 4
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork · Beans & lentils
- Cuisine
- Southwestern American · American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Chill the salsa
Mix the corn salsa first and refrigerate it while the pork marinates so the flavors have time together.
2. Sear then lower heat
Brown each side of the chops before covering the pan and lowering the heat to finish cooking.
3. Rest the chops
Leave the pork chops out of the pan for three to five minutes before adding the salsa.
Get to know the ingredients
Corn
Thaw frozen corn before mixing the salsa so it combines readily with the beans and finely chopped vegetables.
Black beans
Drain and rinse the black beans before stirring them into the corn salsa with the citrus juices.
Pork chops
Coat the bone in chops on every side and refrigerate them for ten to thirty minutes before searing.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Pan Seared Pork Chops with Corn Salsa
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon salsa over
Top each rested pork chop with about half a cup of the chilled corn salsa before serving.
A little more help as you go
Use a hot pan
Heat the remaining oil over medium high heat before adding the chops for their initial sear.
Fresh corn option
Cooked fresh corn cut from the cob can replace the thawed frozen corn in the salsa.
A few questions you might have
How long should the pork marinate?
Refrigerate the chops coated on all sides for ten to thirty minutes before placing them in the skillet.
What temperature should the chops reach?
After searing, cook covered over low heat until the pork reaches an internal temperature of 145 degrees.
Can I use fresh corn?
Yes. You can use cooked fresh corn cut from the cob, or canned corn in a pinch.
Can I freeze the corn salsa?
Keep the salsa refrigerated. Freezing it isn't recommended because its texture degrades.
How long does the salsa keep?
Store the corn salsa separately in the refrigerator for three to four days.
Any more cooking tips?
Substitutions — Corn — use fresh corn that has been cooked and cut from the cob, or even canned corn in a pinch. Pepper — Any pepper would be delicious if you choose to switch it out for what you have on hand – yellow or orange work, and green can too although it is isn’t as sweet. Red onion – I prefer red onion, but yellow, white, or vidalia can be used, too. How to Store — To save leftovers, separate into meal sized portions and then place in an airtight container and store: in the refrigerator for 3-4 days in the freezer up to a month Salsa – store up to 3-4 days in the refrigerator How to Freeze — This dish can be made ahead of time and makes great for meal prep. Store in the freezer for up to 6 months. *I do not suggest freezing the corn salsa. The texture will degrade while freezing.* Combine the oil, lime juice, paprika and chili, garlic, and onion powders in a zip top bag or container. Add the pork chops and toss around to cover all sides of the meat. Freeze. When ready to use, thaw in the refrigerator for 24-48 hours. Cook as directed. How to Reheat — When ready to eat, reheat in the microwave, or on the stovetop.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: easyfamilyrecipes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
