Maque Choux And Skillet Pork Chops

• 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

1. 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.
2. 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.
3. Dish the cooked chops with a serving of maque choux on the side.

chops, paprika, oregano, onion powder, garlic, salt, fresh ground black pepper, sugar, pork chops, vegetable oil, unsalted butter, corn, yellow onion, red bell peppers, jalapeno, cajun seasoning, salt, heavy cream

Taken from www.food.com/recipe/maque-choux-and-skillet-pork-chops-517022 (may not work)