Pork Chops with Toasted Corn Relish

Cooking thick pork chops on the stovetop is tricky. If you sear the surfaces until beautifully browned, the interiors still have a ways to go. This recipe solves that problem by employing the frequent-flip method. After the initial sear on each side, the chops are flipped every 30 seconds or so. Heat continues to build but contact with the pan is limited to small bursts so the doneness of the chops is more even from edge to edge. For seasoning the pork, if pure ancho chili powder isn’t available, standard chili powder (which is a spice blend) works, too. To make a bright, textural accompaniment, we use the same skillet to toast corn kernels (freshly cut are best but thawed frozen also work, just make sure to pat them dry to remove moisture), then spike them with bold flavors. Skip the step of slicing the chops if you prefer to serve them whole.