Baked Chile-Maple Pork Chops

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Pat the pork dry with paper towels. Season with salt and pepper on both sides. To make the glaze, in a bowl, whisk together the maple syrup, 1 tablespoon of water (or 2 tablespoons for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Place the seasoned pork on the sheet pan. Drizzle with olive oil and season with salt and pepper. Top with half the glaze (avoiding any contact between the raw meat and remaining glaze). Bake 12 to 14 minutes for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, place the corn and farro in a microwave safe bowl. Add a drizzle of olive oil; season with salt and pepper. Stir to combine. Microwave on high 1 to 2 minutes, or until heated through. Add the softened butter. Stir until thoroughly combined and the butter is melted. Taste, then season with salt and pepper if desired. Serve the finished farro topped with the baked pork. Top with the remaining glaze, cotija, and cilantro (picking the leaves off the stems and tearing into pieces before adding). Enjoy!