Careme

Instructions

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1. 1.

   Heat the oven to 450°F and place a large rimmed sheet pan in the oven while it heats. Husk 2 ears corn and cut each crosswise into 3 pieces. Core 1 orange bell pepper and cut it into wide strips; peel 4 ounces red onion and cut it into wedges.

2. 2.

   Carefully remove the hot pan. Add:

   • 2 ears corn, cut into pieces
   • 1 orange bell pepper, cut into strips
   • 4 ounces red onion, cut into wedges
   • 1 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Toss to coat, spread in one layer, and roast for 12 minutes.

3. 3.

   Pat 12 ounces thin-cut pork loin chops dry. In a small bowl, combine:

   • 1/2 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon garlic powder
   • 1 teaspoon honey
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Rub the seasoning mixture over both sides of the chops.

4. 4.

   Turn the corn and vegetables, then arrange the seasoned pork on the hot pan without overlapping. Roast for 6 to 8 minutes, until the pork reaches 145°F at its thickest point. Transfer the pork to a plate and rest for 3 minutes; roast the vegetables for those additional 3 minutes if more browning is desired.

5. 5.

   While the pork roasts, dice 1 avocado and chop 2 tablespoons cilantro. Zest the 1 lime, then juice it; gently combine the avocado, cilantro, lime zest, and lime juice.

6. 6.

   Divide the roasted pork, corn, peppers, and onion between two plates. Spoon the avocado-lime topping over the pork and serve hot.