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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

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

Cooking Light APRIL 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 30%
  • Fat: 8.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 27.2g
  • Carbohydrate: 19.8g
  • Fiber: 1.4g
  • Cholesterol: 62mg
  • Iron: 1.6mg
  • Sodium: 508mg
  • Calcium: 39mg
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Smoked Paprika Pork Chops with Bell Pepper and Corn Relish Recipe

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