Southern-Style Pork & Marinated Nectarine with Prosciutto & Corn Sauté
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Southern-Style Pork & Marinated Nectarine

with Prosciutto & Corn Sauté

Group Created with Sketch. 45 min
$14.99/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving
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WHY WE LOVE THIS RECIPE
This dish is brimming with summer produce favorites, like the juicy nectarine spooned over spiced pork chops, and the fresh corn and zucchini in our vibrant sauté.

TECHNIQUE TO HIGHLIGHT
When cutting the kernels off of raw corn, we recommend standing the cob upright (making sure you have a good grip on the top) in the center of a sheet tray, which will help to catch all of the loose kernels as you cut vertically down the cobs.
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fresh
ingredients
Southern-Style Pork & Marinated Nectarine with Prosciutto & Corn Sauté
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 3 oz Prosciutto
  • 2 ears Of Corn
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 Nectarine
  • 1 bunch Chives
  • 1 bunch Mint
  • 1 Shallot
  • 2 Tbsps Butter
  • ½ oz Sweet Piquante Peppers
  • 2 Tbsps Crème Fraîche
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Remove the husks and silks from the corn; cut the kernels off the cobs. Quarter the zucchini lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the chives. Halve and pit the nectarine; medium dice. Pick the mint leaves off the stems; roughly chop the leaves. In a bowl, combine the diced nectarine, chopped mint, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Crisp the prosciutto
2 Crisp the prosciutto

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the sliced prosciutto. Cook, stirring occasionally, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

Cook the pork
3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan.

*An instant-read thermometer should register 145°F.

Sauté & finish the vegetables
4 Sauté & finish the vegetables

In the same pan, heat the butter on medium-high until melted. Add the corn kernels and sliced zucchini. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic, sliced shallot, and chopped peppers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the crème fraîche and crisped prosciutto until combined. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables and prosciutto. Top the pork with the marinated nectarine. Garnish the vegetables with the sliced chives. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Stack the prosciutto (removing the plastic lining between the slices), then thinly slice. Remove the husks and silks from the corn; cut the kernels off the cobs. Quarter the zucchini lengthwise; thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Roughly chop the peppers. Thinly slice the chives. Halve and pit the nectarine; medium dice. Pick the mint leaves off the stems; roughly chop the leaves. In a bowl, combine the diced nectarine, chopped mint, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Crisp the prosciutto

Meanwhile, heat a medium pan (nonstick, if you have one) on medium-high until hot. Add the sliced prosciutto. Cook, stirring occasionally, 4 to 5 minutes, or until crispy. Transfer to a paper towel-lined plate. Wipe out the pan.

Crisp the prosciutto
Cook the pork
3 Cook the pork

Pat the pork dry with paper towels; season on both sides with salt, pepper and enough of the spice blend to coat (you may have extra). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes. Rinse and wipe out the pan.

*An instant-read thermometer should register 145°F.

4 Sauté & finish the vegetables

In the same pan, heat the butter on medium-high until melted. Add the corn kernels and sliced zucchini. Cook, stirring occasionally, 5 to 6 minutes, or until lightly browned. Add the chopped garlic, sliced shallot, and chopped peppers. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Stir in the crème fraîche and crisped prosciutto until combined. Taste, then season with salt and pepper if desired. 

Sauté & finish the vegetables
Slice the pork & serve your dish
5 Slice the pork & serve your dish

Slice the rested pork crosswise. Serve the sliced pork with the finished vegetables and prosciutto. Top the pork with the marinated nectarine. Garnish the vegetables with the sliced chives. Enjoy!