Smoky Pork Chops With Maque Choux-Style Vegetables

• 1 12 teaspoons smoked paprika
• 12 teaspoon dried oregano
• 14 teaspoon onion powder
• 14 teaspoon garlic powder
• 14 teaspoon sea salt (or more to taste)
• 12 teaspoon fresh ground black pepper
• 4 (5 ounce) pork chops, trimmed of visible fat
• 1 teaspoon canola oil
• 1 cup frozen corn kernels, thawed and patted dry
• 12 cup diced onion
• 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and finely chopped
• 12 cup grape tomatoes, quartered
• 14 teaspoon sea salt
• 2 teaspoons canola oil

1. In a small bowl, combine paprika, oregano, onion powder, salt and black pepper.
2. Sprinkle pork with spice mixture.
3. 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.
4. Transfer pork to a serving platter; cover to keep warm.
5. For the Vegetables: Return skillet to medium-high.
6. Add 2 teaspoons oil and tilt skillet to coat bottom lightly.
7. Add corn, onion, bell pepper and jalapeno.
8. Cook for 2 to 3 minutes or until onions are translucent, stirring frequently.
9. Add tomatoes and cook for 2 more minutes, until tomatoes are just tender.
10. Remove from heat, sprinkle with remaining 1/4 teaspoon salt, cover and let stand for 2 minutes to allow flavors to meld.
11. Serve vegetable mixture over top of pork.

paprika, oregano, onion powder, garlic, salt, ground black pepper, pork chops, canola oil, corn kernels, onion, green bell pepper, pepper, grape tomatoes, salt, canola oil

Taken from www.food.com/recipe/smoky-pork-chops-with-maque-choux-style-vegetables-517484 (may not work)