2 slices gf bacon, diced 2 cups fresh or frozen corn 10 asparagus spears, cut diagonally into 1 inch pieces 1 small onion, diced 1/4 cup vermouth 1 teaspoon finely chopped basil 1/2 cup heavy cream Salt and freshly ground black pepper 1 teaspoon Italian parsley, chopped 1 Tablespoon olive oil Four 1-inch thick pork loin chops
Preheat oven to 450°F.
Blanch asparagus pieces in boiling salted water for 2 minutes or until almost tender yet still firm. Drain and immediately plunge into ice water for 2 minutes. Drain and set aside.
In a large skillet, cook bacon over medium heat, stirring until browned and crisp. Remove bacon with a slotted spoon and pour off all but about 1 teaspoon of bacon drippings. Add corn, asparagus and onions to skillet and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add vermouth and basil and cook until alcohol completely evaporates. Add cream, season with salt and freshly ground black pepper and simmer gently until mixture thickens, about 2 minutes. Stir in parsley and bacon pieces. Cover and keep warm.
Meanwhile, in another large skillet, heat olive oil over medium high heat. Season pork loin chops with salt and freshly ground black pepper. Add chops to skillet and cook until browned, about 2 minutes per side. Transfer skillet to oven and bake for 5 minutes or until they just have a slight trace of pink in center (they will continue to cook some as they rest).
Arrange chops on a large plate and cover with aluminum foil; let rest for 5 minutes.
If necessary, reheat corn and asparagus mixture, adding 1 or 2 tablespoons of water if mixture is too dry.
To serve, spoon creamed corn and asparagus over each pork loin chop.