1
Preheat the oven to 320℉. Spray a baking sheet with cooking spray.
2
Combine the brown sugar, white sugar, cinnamon, cayenne, salt, and pepper in a bowl. In a separate bowl, mix together the pecans and egg whites. Coat the pecans with the spice mixture. Spread the pecans on the prepared baking sheet. Roast for 15-20 minutes, stirring every few minutes to avoid burning. Set aside to cool.
3
Turn the oven up to 350℉. Spread the bacon out on a baking sheet. Roast for 10-15 minutes or until crispy. Drain off fat and cool the bacon bits. Once cool, toss with glazed pecans and a pinch each of cayenne and black pepper.
4
Turn the oven up to 375℉. Season the pork chops with salt, pepper, and oil. Grill marks can be made on the pork chop by cooking on a hot grill for 2-3 minutes per side (optional). Then roast on a baking sheet until the internal temperature reaches 150℉, 17-20 minutes.
5
To make the creamed corn, heat the bechamel in a skillet until it begins to boil, stirring until smooth. Then add the corn, jalapeño, onion, celery, sugar, thyme, salt, and pepper. Simmer for 15-20 minutes. Let cool slightly, then add green onions.
6
Place the kale in a bowl and add the sliced onion and diced jalapeño. Separately combine the red wine vinegar, salt, pepper, and olive oil. Add the dressing to the vegetables and mix.
7
Serve the pork on a bed of jalapeño creamed corn, topped with green onions, pecan bacon crumble and kale slaw on the side.