Maque Choux and Skillet Pork Chops

Submitted by gailanng

"A traditional dish of southern Louisiana."

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 4

ingredients

• For the Chops

• 7.39 ml smoked paprika
• 2.46 ml dried oregano
• 1.23 ml onion powder
• 1.23 ml garlic powder
• 1.23 ml salt (I add a little more or to taste)
• 2.46 ml fresh ground black pepper
• 0.25 ml sugar (optional)
• 4 (566.99 g) pork chops, trimmed of visible fat
• 14.79 ml vegetable oil, divided

• For the Maque Choux

• 29.58 ml unsalted butter
• 946.36 ml corn (about 6 ears)
• 236.59 ml chopped yellow onion
• 118.29 ml chopped red bell peppers (or comination of both) or 118.29 ml green bell pepper (or comination of both)
• 14.79 ml minced jalapeno
• 9.85 ml cajun seasoning
• salt, to taste
• 118.29 ml heavy cream

directions

1. For the Chops: In a small bowl, combine paprika, oregano, onion powder, pinch sugar, garlic powder, salt and black pepper. Sprinkle pork with spice mixture. Heat 1 teaspoon 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.
2. For the Maque Choux: To keep the mess down, wipe the skillet clean that the chops were cooked in or you can use different skillet. Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Cajun seasoning and salt; cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
3. Dish the cooked chops with a serving of maque choux on the side.