Maque Choux and Skillet Pork Chops
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A traditional dish of southern Louisiana.
- Ready In:
For the Chops
- 1 1⁄2 teaspoons smoked paprika
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt (I add a little more or to taste)
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch sugar (optional)
- 4 (5 ounce) pork chops, trimmed of visible fat
- 1 tablespoon vegetable oil, divided
For the Maque Choux
- 2 tablespoons unsalted butter
- 4 cups corn (about 6 ears)
- 1 cup chopped yellow onion
- 1⁄2 cup chopped red bell peppers (or comination of both) or 1/2 cup green bell pepper (or comination of both)
- 1 tablespoon minced jalapeno
- 2 teaspoons cajun seasoning
- salt, to taste
- 1⁄2 cup heavy cream
- 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.
- 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.
- Dish the cooked chops with a serving of maque choux on the side.
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