Cajun Style Pork Chops

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. In a small bowl, combine paprika, oregano, onion powder, 1/4 tsp salt and black pepper. Sprinkle pork with spice mixture.
2. 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.
3. 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.
4. 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.