Prep 15 mins
Cook 15 mins
This is a variation of the traditional dish of Southern Louisiana with Cajun and Native American influences called maque choux (pronounced “mock shoe”) which consists of corn, tomatoes, peppers and onions.
- 1 1⁄2 teaspoons smoked paprika
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon sea salt, divided
- 1⁄2 teaspoon fresh ground black pepper
- 4 (5 ounce) pork chops, trimmed of visible fat
- 1 tablespoon safflower oil, divided
- 1 cup frozen corn kernels, thawed patted dry
- 1⁄2 cup onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded finely chopped
- 1⁄2 cup grape tomatoes, quartered
- In a small bowl, combine paprika, oregano, onion powder, 1/4 tsp salt and black pepper. Sprinkle pork with spice mixture.
- Heat 1 tsp oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly, and cook pork for 3 to 4 minutes per side or until slightly pink in center. Transfer pork to a serving platter; cover to keep warm.
- Return skillet to medium-high. Add remaining 2 tsp oil and tilt skillet to coat bottom lightly. Add corn, onion, bell pepper and jalapeno. Cook for 2 to 3 minutes or until onions are translucent, stirring frequently.
- Add tomatoes and cook for 2 more minutes, until tomatoes are just tender. Remove from heat, sprinkle with remaining 1/4 tsp salt, cover and let stand for 2 minutes to allow flavors to meld. Serve vegetable mixture over top of pork.
Wonderful! I made these when 2 of my grand daughters were visiting and everyone was fighting over the last of the maque choux. Everything was nicely spiced but not too spicy. Thanks for sharing Celticevergreen. Made for ZWT9.