Peppered Pork with Corn Relish

When chopping green onions and bell pepper, chop extra, and store in the freezer in zip-top freezer bags.

Yield: 4 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 268
  • Calories from fat: 30%
  • Fat: 8.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.1g
  • Carbohydrate: 20.8g
  • Fiber: 2g
  • Cholesterol: 71mg
  • Iron: 0.0mg
  • Sodium: 82mg
  • Calcium: 0.0mg


  • Cooking spray
  • 4 (4-ounce) lean boneless pork loin chops (about 1/2 inch thick)
  • 2 tablespoons jalapeño pepper jelly, divided
  • 1 1/2 cups frozen whole-kernel corn, thawed
  • 1/2 cup diced red bell pepper
  • 1/3 cup chopped green onions (about 3 green onions)


  1. 1. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add pork; top evenly with 1 tablespoon jelly. Cook pork 3 minutes on each side. Remove pork from skillet, and keep warm.
  2. 2. Add remaining 1 tablespoon jelly to skillet; cook over low heat, stirring constantly, until melted. Add corn, red bell pepper, and green onions; cook over medium-high heat, stirring constantly, 2 minutes. Add pork; cook 3 minutes or until pork is done.
  3. Note: Think pork is fatty? Actually, roasted pork tenderloin has about the same amount of fat as the same size portion of skinless roasted chicken breast. To make sure you buy the leanest cuts of pork, look for "loin" or "leg" on the package label (pork tenderloin, top loin roast, top leg roast, loin chops, and pork sirloin roast).
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