Name: Pork Chop Platter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 8 skinny pork chops, on the bone (about 1/2 inch thick); 3 cloves garlic, crushed; 6 ears of corn; 2 Tbsp butter; 2 Tbsp olive oil for pork chops (more reserved for toasts); Salt and pepper; 1 tsp Aleppo pepper; Arugula; Marinated onions MAGIC ELIXIRS; 1/4 lb chunk Feta cheese; Demi Baguette, sliced thinly and toasted; Bunch of green onions and chives, chopped fine for garnish

Ingredients

8 skinny pork chops, on the bone (about 1/2 inch thick)
3 cloves garlic, crushed
6 ears of corn
2 Tbsp butter
2 Tbsp olive oil for pork chops (more reserved for toasts)
Salt and pepper
1 tsp Aleppo pepper
Arugula
Marinated onions MAGIC ELIXIRS
1/4 lb chunk Feta cheese
Demi Baguette, sliced thinly and toasted
Bunch of green onions and chives, chopped fine for garnish

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Instructions

Make your Marinated Onions MAGIC ELIXIRS.
Shuck the corn. Cut off the ends. Hold the corn from the top and cut off kernels with a sharp knife.
In a large frying pan on medium-low heat, sauté the corn in 2 tbsp butter for 5-10 minutes. Remove, salt and pepper, and set aside.
Salt and pepper the pork chops well. Sprinkle 1 tsp Aleppo pepper over the chops. Drizzle with olive oil and toss all together. Refrigerate and marinate for a couple of hours.
Slice the baguette lengthwise as thinly as you can. Brush with olive oil. Place in a 350 F oven until golden, about 8-10 minutes, flipping halfway through.
Grill the chops 3-4 minutes a side on a clean, hot, oiled grill. Pull off and let rest.
Assemble your platter. Lay down the arugula, then place the pork chops on the arugula, add a block of Feta, then tomatoes and toasted baguette slices. Top with Marinated Onions MAGIC ELIXIRS and drizzle with the dressing from the onions. Sprinkle with chives and green onions. Enjoy.