4 bone-in pork chops (each 1 to 1 ¼ inches thick)
Salt and pepper
2 tablespoons olive oil
3 tablespoons butter
2 cups frozen fire-roasted corn kernels
1 bunch scallions, white and light green parts only, chopped
10 to 12 cherry tomatoes, halved
2 jalapeño chiles, finely chopped
2 to 4 tablespoons chipotle Tabasco, or 1 finely chopped chipotle pepper in adobo sauce
2 tablespoons light agave syrup or honey
2 tablespoons fresh thyme, chopped
4 cloves garlic, chopped
1 teaspoon dried oregano, about ⅓ palmful
Preheat the oven to 400˚F.
Heat a large cast-iron skillet over medium-high. Season the chops generously with salt and pepper. In the skillet, heat the oil, two turns of the pan. Add the chops and cook until browned, about 5 minutes per side. Transfer the chops to a plate.
Add the butter to the skillet. When it foams, add the corn, scallions, tomatoes, chiles, Tabasco, agave, thyme, garlic, and dried oregano. Nestle the chops in the corn in the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 145˚F, 10 to 15 minutes.