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Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

Cooking Light

Becky Luigart-Stayner

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Worthy of a Special Occasion

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
Cooking Light, APRIL 2005