Smoked Paprika Pork Chops with Bell Pepper and Corn Relish
Smoked Paprika Pork Chops recipe
Cooking Light, April 2005
This was pretty good and easy. I didn’t use canned corn because I already had frozen corn and thought I would just use it up. Being as we didn’t have anything else with it, we ate most of the corn relish that night. I didn’t put the full amount of the cider vinegar in as CTM doesn’t really like vinegar all that much. I put in about 1/2T just for the flavor to make it a relish.
It was supah easy and tasty, so I’m sure we’ll be making this again.
Measuring cups and spoons
Knife
Cutting board
Large nonstick skillet
Yield: 4
Smoked Paprika Pork Chops with Bell Pepper and Corn Relish
Ingredients
- 1 tablespoon olive oil
- ½ cup prechopped red onion
- 2 teaspoons bottled minced fresh ginger
- ⅓ cup chopped red bell pepper
- 1 teaspoon ground coriander
- ¼ teaspoon dried thyme
- 1 (15.5-ounce) can no salt-added whole kernel corn, drained
- 1 teaspoon cider vinegar
- ¾ teaspoon salt, divided
- ¼ teaspoon black pepper, divided
- 1 ½ teaspoons smoked sweet paprika
- 1 pound center-cut boneless pork loin chops, trimmed (4)
- Cooking spray
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion and ginger; sauté 2 minutes or until tender. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in cider vinegar, ¼ teaspoon salt, and ? teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.
- Combine remaining ½ teaspoon salt, ? teaspoon black pepper, and paprika; sprinkle evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 294Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 91mgSodium 597mgCarbohydrates 10gFiber 2gSugar 3gProtein 32g
