Smoky Pork Chops with Creamed Corn and Lima Beans

1. Prep Pork Chops

Pat the pork chops dry with paper towels. Combine 1 teaspoon of salt, 1 teaspoon of pepper, the smoked paprika, and cayenne pepper. Sprinkle the seasoning mixture evenly over both sides of the chops.

2. Render Bacon

In a 12-inch nonstick skillet over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the skillet.

3. Brown Chops

Increase the heat to medium-high and add the seasoned pork chops to the skillet. Cook until well-browned on both sides and the internal temperature reaches 140 degrees Fahrenheit, approximately 6 minutes per side. Remove the chops to a platter and tent them with foil to keep warm.

4. Sauté Vegetables

To the same skillet with the remaining bacon fat, add the corn kernels, frozen lima beans, and sliced scallion whites. Sprinkle with the remaining ½ teaspoon of salt and ½ teaspoon of pepper. Cook until the vegetables are softened, about 3 to 5 minutes.

5. Cream Vegetables

Pour in the heavy cream and continue to cook, stirring frequently until the sauce has slightly thickened, around 2 minutes.

6. Finish & Serve

Remove the skillet from the heat. Stir in the lemon juice, sliced scallion greens, and the cooked bacon. Adjust the seasoning with additional salt and pepper if needed. Return the pork chops to the skillet, nestling them into the creamy vegetables to reheat slightly, and serve.