This pork recipe is pretty simple to make, and it's pretty tasty, but it wasn't too special. It fit the bill for a quick weeknight meal, and that's exactly what I needed.
Smoked Paprika Pork Chops with Bell Pepper and Corn Relish
Cooking Light April 2005
1 tablespoon olive oil
½ cup prechopped red onion
2 teaspoons bottled minced fresh ginger
⅓ cup chopped red bell pepper
1 teaspoon ground coriander
¼ teaspoon dried thyme
1 (15.5-ounce) can no salt-added whole kernel corn, drained
1 teaspoon cider vinegar
¾ teaspoon salt, divided
¼ teaspoon black pepper, divided
1 ½ teaspoons smoked sweet paprika
4 (4-ounce) center-cut boneless pork loin chops, trimmed
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, ¼ teaspoon salt, and ⅛ teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.
Combine remaining ½ teaspoon salt, ⅛ 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.
Amount per serving
Calories from fat: 30%
Saturated fat: 2.5g
Monounsaturated fat: 4.5g
Polyunsaturated fat: 1.2g
Big Flavors Rating: 3 Stars