Pork Chops with Peppers and Corn
Savor the bold flavors of perfectly seared *Pork Chops with Peppers and Corn*—a comforting yet vibrant one-skillet dish that’s as easy as it is impressive. Tender, bone-in pork chops are seasoned with a smoky blend of paprika, garlic powder, salt, and pepper before being seared to golden perfection. Juicy bell peppers, sweet corn kernels, and red onion are sautéed in the same skillet, then brought to life with a dash of chicken broth, fresh garlic, and a touch of bright lemon juice. A rich butter glaze ties it all together, while a final sprinkle of fresh parsley adds a burst of color and freshness. This quick dinner idea, ready in under 40 minutes, is a versatile meal that pairs beautifully with rice, mashed potatoes, or crusty bread. Perfect for weeknight dinners or a casual gathering, this dish is a celebration of farm-fresh produce and hearty, home-cooked comfort.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1.5 cups corn kernels
- 1 small red onion
- 2 cloves garlic cloves
- 2 tablespoons fresh parsley
- 2 tablespoons unsalted butter
- 0.5 cup chicken broth
- 1 tablespoon lemon juice
Instructions
Season both sides of the pork chops with salt, black pepper, garlic powder, and paprika. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the pork chops to the skillet and sear for 3-4 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside on a plate.
While the skillet is still hot, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Thinly slice the red and yellow bell peppers and the red onion, then add them to the skillet. Sauté the vegetables for 5 minutes until they start to soften.
Mince the garlic cloves and add them to the skillet, cooking for 1 minute until fragrant.
Stir in the corn kernels and cook for an additional 2-3 minutes, allowing the corn to slightly char.
Deglaze the skillet by pouring in the chicken broth, scraping any browned bits from the bottom of the pan.
Add the unsalted butter and lemon juice, stirring until the butter melts and the sauce is smooth.
Return the pork chops to the skillet, nestling them amongst the vegetables. Cover the skillet and let everything simmer for 8-10 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Garnish with chopped fresh parsley before serving. Serve hot with a side of rice or crusty bread if desired.
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3176 mg | 138% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 26.5 g | ||
| Protein | 209.0 g | 418% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 200 mg | 15% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4509 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
