Directions

1. For the corn sauce, preheat a sauce pan or nonstick pan over medium heat with the oil. Add the red onion, garlic, ginger, red pepper flakes, salt and pepper to the pan. Cook for 5-7 minutes until the onions are soft and translucent, then add the corn and cook another five minutes. Add the stock and cook until only a few tablespoons are left in the pan. Carefully transfer the corn mixture to the KitchenAid® Torrent™ Magnetic Drive Blender, add the coconut milk and blend until consistency is smooth. Put the sauce back into the pan, add the lime juice and check for seasoning, you will probably need more salt. Cook sauce over medium-low heat until the consistency is that of slightly loose gravy, about 3-5 minutes. If sauce is too thick add a little more stock.
2. For the pork chops, preheat the oven to 450 degrees and mix the cumin, paprika, coriander and cinnamon together in a small bowl. Season both sides of the pork chops with 1/4 teaspoon of kosher salt, a couple cracks of pepper, and a generous amount of the spice rub. Let chops sit at room temperature for 20 minutes. Pre-heat a cast iron pan over medium-high heat with 1-2 tablespoons of vegetable oil. Sear the chops for two minutes on the first side, flip and transfer pan in the oven for 8 minutes or until the internal temperature of the chops is 145 degrees. Take chops out of the oven and transfer to a plate, cover with foil and let rest for 5 minutes so the juices can redistribute.
3. Serve the chops alongside the coconut corn sauce and garnish with lime zest and parsley.