Lime & Cumin Pork Chops and spiced corn

This is another Rachael Ray recipe so I was kind of hesitant as to how it would turn out. Luckily, except for the pork chop being a bit dry, it wasn't bad at all and the corn was amazing.

Lime & Cumin Pork Chops with baked potato and spiced corn
Servings: 4
Adapted from: Rachael Ray 30 Minute Meals

Ingredients:
3 pork chops
3 large potatoes
10 oz. frozen corn kernels
1 red pepper
1 jalapeno
1/2 small onion
1 tsp. cumin
3 tbs. lime juice
2 tbs. minced garlic
1 1/2 cups chicken stock
1/2 cup light cream
2/3 cup panko bread crumbs
1 tsp. olive oil
1 tsp. butter
1/4 tsp. Old Bay
salt, pepper, cilantro and parsley for garnish/to taste

Directions:
1. Preheat the oven to 350.
2. Dice the red pepper and onion. Remove seeds and membrane from the jalapeno. **Wear gloves when handling the jalapeno. It takes forever to get the juice off your hands.  In a medium skillet, add the butter and olive oil over medium heat. Once melted, add in the red pepper, onions, corn and jalapeno.
3. Stab the pork chops with a fork or knife. Squeeze lime juice over the pork chops, spread the garlic on top of the pork chops and season with cumin, salt and pepper. Place pork chops in a baking dish and put into oven. Bake for 15 minutes.
4. Once the vegetables are softened, whisk in the chicken stock and light cream. Season with salt and pepper. Bring to a simmer and cook for 5 minutes.
5. Wash potatoes, stab with fork and wrap in paper towels. Put the potatoes in the microwave and used your preset option for 3 potatoes, usually 11.5 minutes.
6. Slowly add the panko bread crumbs to the corn mixture until it starts to thicken up. Leave over medium heat until the mixture is thick and creamy. Add in the Old Bay and mix well until combined.
7. Remove pork chops from the oven and let rest for 1-2 minutes while you are plating everything else.
8. Enjoy!