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.

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

Calories:

263 (30% from fat)

Fat:

8.9g (sat 2.5g,mono 4.5g,poly 1.2g)

Protein:

27.2g

Carbohydrate:

19.8g

Fiber:

1.4g

Cholesterol:

62mg

Iron:

1.6mg

Sodium:

508mg

Calcium:

39mg