Prep 10 mins
Cook 15 mins
A lighter, crisper combination of vegetables without the traditional use of bacon grease served over a succulent pork chop.
- 1 1⁄2 teaspoons smoked paprika
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon sea salt (or more to taste)
- 1⁄2 teaspoon fresh ground black pepper
- 4 (5 ounce) pork chops, trimmed of visible fat
- 1 teaspoon canola oil
- 1 cup frozen corn kernels, thawed and patted dry
- 1⁄2 cup diced onion
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and finely chopped
- 1⁄2 cup grape tomatoes, quartered
- 1⁄4 teaspoon sea salt
- 2 teaspoons canola oil
- In a small bowl, combine paprika, oregano, onion 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.
- For the Vegetables: Return skillet to medium-high. Add 2 teaspoons 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 teaspoon salt, cover and let stand for 2 minutes to allow flavors to meld. Serve vegetable mixture over top of pork.