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

Recipe by Cooking Light April 2005

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; calories from fat 30%; fat 8.9g; saturated fat 2.5g; mono fat 4.5g; poly fat 1.2g; protein 27.2g; carbohydrates 19.8g; fiber 1.4g; cholesterol 62mg; iron 1.6mg; sodium 508mg; calcium 39mg.