- In trying to find a new way to cook pork chops I ran across this, and decided to make it for dinner. Of course I made a few changes here and there, and you are getting my version. My husband really doesn't like pork chops and I have only found one other recipe that he would be willing to eat more than once. He really enjoyed these, and said he looked forward to having them again. It was super easy, and pretty fast to fix too.
- What you need for the Pork Chops
- 1 tablespoon olive oil
- 1/3 cup chopped red bell pepper
- 1 teaspoon ground coriander
- 1/4 teaspoon dried thyme
- 1 (15.5-ounce) can no salt-added whole kernel corn, drained
- 1 teaspoon red wine vinegar
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 1/2 teaspoons smoked sweet paprika
- 4 (4-ounce) center-cut boneless pork loin chops, trimmed
- Cooking spray
Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in red wine vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.
Combine remaining 1/2 teaspoon salt, 1/8 teaspoon black pepper, and paprika; sprinkle evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.
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What you need for the potatoes
4 Yukon potatoes Cut into wedges
1 teaspoon powdered thyme
1 teaspoon of powdered garlic
1 table spoon olive oil
cooking spray
Preheat oven to 350. Put potato wedges into a bowl and drizzle with the oil, and sprinkle with the garlic and thyme. Toss to coat well. Spray cookie sheet with cooking spray. Put potatoes on pan in single layer. Bake at 350 for 15 min, using a spatula flip them over, and put back in oven and cook for another 15 min till slightly browned.
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