Spice Rubbed Pork Chops with Summer Squash, Corn, and Poblano Saute
- Servings : 4
- Course : Entree
- Recipe Type : Dairy Free, Quick, Summer
- Ingredient : Pork
- Recipie Source : ATK Best Summer Recipes
Ingredients
- 1 t paprika
- 1 t chili powder
- Salt and pepper
- 4 (8 to 10 oz) bone-in pork rib or center-cut chops, 3/4 to 1 inch thick, trimmed
- 2 T vegetable oil
- 1 lb yellow summer squash, cut into 1/2 inch cubes
- 2 ears corn, kernels cut from cobs (1 c frozen)
- 2 poblano chiles, stemmed, halved, seeded, and sliced into 1/4 inch wide strips
- 1 small onin, chopped fine
- 2 T chopped fresh cilantro
- Lime wedges
Instructions
- 1. Combine paprika, chili powder, 1/2 t salt, and 1/2 t pepper in small bowl. Pat chops dry with paper towels and rub with spice mixture.
- 2. Heat 2 T oil in 12 inch nonstick skillet over medium heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent loosely with aluminum foil.
- 3. Add remaining 1 T oil, squash, corn, poblanos, and onion to skillet and cook until vegetables have softened, about 6 minutes. Stir in cilantro, season with salt and pepper to taste, and transfer to platter with chops. Serve with lime wedges.
Instructions
- 1. Combine paprika, chili powder, 1/2 t salt, and 1/2 t pepper in small bowl. Pat chops dry with paper towels and rub with spice mixture.
- 2. Heat 2 T oil in 12 inch nonstick skillet over medium heat until just smoking. Add chops and cook until well browned and meat registers 145 degrees, about 5 minutes per side. Transfer to serving platter and tent loosely with aluminum foil.
- 3. Add remaining 1 T oil, squash, corn, poblanos, and onion to skillet and cook until vegetables have softened, about 6 minutes. Stir in cilantro, season with salt and pepper to taste, and transfer to platter with chops. Serve with lime wedges.
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