Ingredients

Yield:2 to 3 servings

• 2 (1- to 1½-inch-thick) bone-in lamb chops (10 to 12 ounces each), patted dry
• Kosher salt (such as Diamond Crystal) and black pepper
• 1 1/2 tablespoon vegetable oil
• 1 tablespoons unsalted butter
• 2 rosemary sprigs
• 1 shallot, thinly sliced
• Kernels from 2 ears of corn

Preparation

1. Season the pork all over with 1 teaspoon salt and a few grinds of pepper. Heat a large cast-iron skillet over medium-high. Add the oil and pork chops to the skillet. Cook, flipping every 2 minutes, until the internal temperature in the thickest part of the pork registers around 130 degrees on an instant-read thermometer and the juices run clear, 8 to 12 minutes. 
2. Add the butter, rosemary sprigs and shallot. Reduce heat to medium-low. If your chops have a fat cap, using tongs, stack both chops on top of each other, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. 
3. Return the chops to the pan, then tilt the pan and baste the pork by spooning the melting butter and drippings over top for 1 minute. Transfer the pork chops and rosemary to a cutting board to rest; leave the butter and shallot in the skillet. 
4. If the shallots are not yet softened, stir until they are, just a minute or two. Add corn and season with salt and pepper. Cook, stirring just once or twice and scraping up browned bits, until tender and golden brown, 2 to 4 minutes. Serve the pork chops with the corn.