This is a quick and moderately healthy weeknight dinner. It’s packed with lots of flavor and could easily be modified for fish, chicken, and/or even beef. The relish would even be great on burgers or in tacos. We served it with couscous and black beans which both complimented the flavors perfectly. I love paprika by the way – which is a totally unimportant public service announcement. Love it. This awesome recipe is only slightly adapted from Cooking Light.
SMOKED PAPRIKA PORK CHOPS
& CORN RELISH
- 1-2 Tablespoons olive oil
- 1/2 cup red onion, chopped
- 2 teaspoons fresh ginger, minced
- 1/3 cup red bell pepper, chopped
- 1 teaspoon ground coriander
- 1/4 teaspoon dried thyme
- 1-2 ears fresh corn, cleaned and cut-off the cob
- 1 teaspoon cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon smoked sweet paprika
- 1/2 teaspoon chili powder
- 4 center-cut pork loin chops (approx. 4 ounce/each)
or any cut and/or meat you like…
- white wine to de-glaze pan, optional*
Set meat out to start coming to room-temperature. Heat oil in a large nonstick skillet over medium-high heat. Add red onion, corn, and ginger, saute for about 2-3 minutes or until tender. Add red bell pepper and both dried herbs: thyme and coriander; cook for an additional 2-3 minutes, stirring occasionally. Stir in vinegar and then salt & pepper to taste; Spoon relish into serving dish and set aside until ready to serve.
Combine 1 tsp salt & pepper, 1 Tablespoon smoked sweet paprika, and 1/2 teaspoon chili powder in a small dish (Tip: If you like more caramelization add some sugar). Pat pork chops dry with a paper towel and rub both sides evenly with rub mixture. Heat a Tablespoon of oil (or cooking spray) in the relish pan and cook chops for about 4 minutes per side or until done (will vary on the thickness.) Serve chops with relish and the sides of your choosing or in even in tacos!
*Optional the last minute of cooking add about 1/2 cup of white wine – it will steam up and give the bottom of your pork chops a nice glaze while de-glazing your pan. I like to use the liquid as a sauce over the whole dish.
Here’s to quick fix meals during the work week,
**Recipe slightly adapted from Cooking Light