Smoked Paprika Pork Chops with Bell Pepper and Corn Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Accompany with refrigerated potato wedges tossed with garlic powder, ground red pepper, and salt, and roasted until crisp. Ingredients:
1 tablespoon olive oil |
1/2 cup prechopped red onion |
2 teaspoons bottled minced fresh ginger |
1/3 cup chopped red bell pepper |
1 teaspoon ground coriander |
1/4 teaspoon dried thyme |
1 (15.5-ounce) can no salt-added whole kernel corn, drained |
1 teaspoon cider vinegar |
3/4 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1 1/2 teaspoons smoked sweet paprika |
4 (4-ounce) center-cut boneless pork loin chops, trimmed |
cooking spray |
Directions:
1. 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, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.
2. Combine remaining 1/2 teaspoon salt, 1/8 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.
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