Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

By LKWolfe

Cooking Light

APRIL 2005

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

Step 1

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.