Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a large rimmed sheet pan inside. 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.

   In a large bowl, toss the prepared corn, bell pepper, and onion with:

   • 1 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Carefully remove the hot pan, spread the seasoned vegetables across it in one layer, and roast for 14 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 this seasoning mixture over both sides of the chops.

4. 4.

   Turn the vegetables and place the seasoned pork on the hot pan without overlapping. Roast for 3 to 5 minutes, checking early, until the chops reach 145°F at their thickest points. Transfer the pork to a plate and rest for 3 minutes while the vegetables continue roasting.

5. 5.

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

6. 6.

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