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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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.
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