Pork and Corn Salsa Dinner

Drain and rinse corn. Halve, peel, and thinly slice onion. Finely mince a few slices until you have 3 TBSP minced onion. Core and seed bell pepper, then thinly slice. Core, seed, and dice tomatoes. Halve limes; cut one half into wedges. Chop cilantro. Heat a large drizzle of oil in a large pan over medium-high heat. Add corn and season with plenty of salt and pepper. Cook, tossing occasionally, until lightly charred, 4-6 minutes.

Meanwhile, in a large bowl, toss cilantro, minced onion, tomatoes, and juice from 2 lime halves. Toss in corn. Season with salt and pepper. In a small bowl, mix 2 TBSP sour cream (1 packet) and juice from other lime half. Season with salt and pepper. Wipe out pan, then heat a large drizzle of olive oil in it over medium-high heat. Pat pork dry with a paper towel. Season all over with salt, pepper, and Mexican seasoning.

Add pork to pan and cook to desired doneness, 4-7 minutes per side. (TIP: Lower heat if spices start to blacken.) Remove from pan and set aside to rest. Heat another large drizzle of oil in same pan over medium-high heat. Add sliced onion and bell pepper. Season with salt and pepper. Cook, tossing, until softened and starting to char, 5-7 minutes (if pan dries out, add a splash of water).

Fluff rice with a fork, then stir in half the scallion greens and 1 TBSP butter. Season with salt and pepper. Divide between two plates. Set aside two pork chops, half the veggies, and half the salsa for lunch, then divide remaining pork chops and veggies between plates. Spoon over remaining salsa. Dollop with crema and serve with lime wedges. Sprinkle with remaining scallion greens.