Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

Becky Luigart-Stayner
Accompany with refrigerated potato wedges tossed with garlic powder, ground red pepper, and salt, and roasted until crisp.

Yield:

4 servings (serving size: 1 pork chop and about 1/3 cup relish)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 30 %
Fat 8.9 g
Satfat 2.5 g
Monofat 4.5 g
Polyfat 1.2 g
Protein 27.2 g
Carbohydrate 19.8 g
Fiber 1.4 g
Cholesterol 62 mg
Iron 1.6 mg
Sodium 508 mg
Calcium 39 mg

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

Preparation

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.

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.

Note:

April 2005