David Tsabetsaye says these “damn good” pork chops were one of the first meals he made in culinary school. The dish remains a go-to: “It’s super simple, can be executed quickly, and packs a punch in the flavor department.”

  • 4 to 6 thick-cut boneless pork loin chops (¾–1 inch)
  • Salt and pepper, to taste
  • 3 tablespoons oil, divided
  • 1 large yellow onion, sliced
  • 2 ears sweet corn, shucked (roasted if desired)
  • 1 large Mexican squash, cut on the bias
  • 1 large yellow squash, cut on the bias
  • 1 large zucchini, cut on the bias
  • 3 garlic cloves, peeled and minced
  • ¼ pound chorizo (or 3 links, casing removed)
  • Fresh cilantro, chopped, for garnish

Serves 4 to 6

1. Preheat oven to 350°. Heat a large, heavy oven-safe skillet over medium-high heat.

2. Season pork chops generously with salt and pepper. Add a drizzle of oil to the pan; when it shimmers (but before smoking), carefully place chops in the pan without overcrowding. Sear for about 2 minutes per side, until browned and slightly charred at the edges.

3. Transfer pan to the oven and roast about 6–10 minutes, until the internal temperature reaches 145°. Remove from oven, tent with foil, and let rest. Reserve any juices.

4. Discard excess grease from pan. Return skillet to medium heat, add a fresh drizzle of oil, and sauté onion until softened and lightly golden. Add corn, squash, garlic, salt, and pepper. Increase heat to medium-high and cook until vegetables are tender.

5. Push vegetables to one side of pan. Add chorizo to the cleared side, breaking it apart as it cooks. Once browned, stir chorizo into the squash mixture. Pour in reserved pork juices and toss to combine.

6. Serve pork chops topped with the chorizo-calabacitas mixture. Garnish with cilantro.

This recipe originally appeared in "Market Fresh" by Candolin Cook.