Chipotle Corn 'n' Chops – Rachael Ray

Ingredients

• 4 bone-in pork chops (each 1 to 1 ¼ inches thick)
• Salt and pepper
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 cups frozen fire-roasted corn kernels
• 1 bunch scallions, white and light green parts only, chopped
• 10 to 12 cherry tomatoes, halved
• 2 jalapeño chiles, finely chopped
• 2 to 4 tablespoons chipotle Tabasco, or 1 finely chopped chipotle pepper in adobo sauce
• 2 tablespoons light agave syrup or honey
• 2 tablespoons fresh thyme, chopped
• 4 cloves garlic, chopped
• 1 teaspoon dried oregano, about ⅓ palmful