Heat a large frying pan, add half the oil and swirl around the pan. Season the chops to taste and cook in the pan for 5–7 minutes on each side until golden and cooked through. Remove from the pan and keep warm.
Add the remaining oil to the pan, followed by the sweetcorn. Cook for 2 minutes until starting to brown, then stir in the spring onions and chilli and cook for a further 1 minute. Add the crème fraîche and lime rind and season to taste. Scatter over the coriander and serve with the pork chops.