Pork Chops with Corn-Bell Pepper Relish

PREP 10 MINS COOK 10 MINS SERVES 4

2 cups fresh or frozen corn kernels
1 small red bell pepper, chopped
2 small scallions (green onions), chopped
2 Tbsp honey
2 Tbsp white vinegar
3/4 tsp salt
1/4 tsp black pepper
Pinch cayenne
4 (1/4-pound) thin-cut boneless pork loin chops, trimmed


1. Combine the corn, bell pepper, scallions, honey, vinegar, 1/2 tsp of the salt, 1/8 tsp of the black pepper, and the cayenne in a medium saucepan and set over medium heat. Cook, stirring occasionally, until tender, about 5 minutes; remove the saucepan from the heat; set aside.

2. Sprinkle the pork chops with the remaining 1/4 tsp salt and 1/8 tsp black pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the pork chops and cook until browned and cooked through, about 3 minutes on each side.
Serve with the relish.

PER SERVING (1 CHOP AND ABOUT 3/4 CUP RELISH): 307 CAL, 10 FAT, 3 G SAT FAT, 0 G TRANS FAT, 70 MG CHOL, 687 MG SOD, 29 G CARB, 3 G FIB, 29 G PROT
PointsPlus Value: 8


This recipe provided a "kick". Tonight we add a side-dish of Bistro pasta covered in olive oil and garlic (this side-dish isn't calculated in the Per Serving counts). I also didn't cook the pork chops in a saucepan, I oven-baked them instead - cause I made more then just the (4) since we're a bigger family.


The relish's coating provides just enough spice to give your taste-bud a kick! And this will probably also depend on the "size" of your pinch of cayenne! If you like it spicy then by all means... otherwise with just the pinch suggested your mouth still can savour enough of the other flavours without feeling like its on fire.


Another success in our house-hold. Something I would have never tried, or excepted!
Actually turned out great, and yes filling too!