Recipe by Member #610488
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.
Top Review by lazyme
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.
- 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
Directions See How It's Made
- 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.