Spicy Pork Chops with Summer Vegetable Sauté

Serves 4

Pan IconWHY THIS RECIPE WORKS: For those who like a hit of spice at suppertime, this is the perfect recipe. A combination of paprika and chili powder gives these pork chops a big boost of flavor without much work, while a medley of squash, corn, and poblano chiles serves as a sweet, smoky, and slightly spicy side dish that nicely complements the pork. We rub the chops with the spices, then cook them over medium heat rather than the usual medium-high to prevent the spices from burning. When the chops come out of the skillet, in go the side dish ingredients, where they pick up any spices and fond the chops left behind. Stirring in a little cilantro adds just the right balancing brightness. You can substitute 1 cup thawed frozen corn for the fresh if necessary, adding it to the vegetable mixture for the last two minutes to heat through. See Quick Prep Tip that follows the recipe.

1

teaspoon paprika

1

teaspoon chili powder

Salt and pepper

4

(8- to 10-ounce) bone-in pork rib or center-cut chops, ¾ to 1 inch thick, trimmed

2

tablespoons vegetable oil

1

small onion, chopped

1

pound summer squash, cut into ½-inch cubes

2

poblano chiles, stemmed, seeded, and sliced thin

2

ears corn, kernels cut from cobs

2

tablespoons chopped fresh cilantro

Lime wedges

1. Combine paprika, chili powder, ½ teaspoon salt, and ½ teaspoon pepper in small bowl. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat pork chops dry with paper towels and rub with spice mixture.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until just smoking. Add chops and cook until well browned and chops register 145 degrees, about 5 minutes per side. Transfer to serving platter and tent loosely with aluminum foil.

3. Add remaining 1 tablespoon oil, onion, squash, poblanos, and corn to now-empty skillet and cook until vegetables have softened, about 6 minutes. Stir in cilantro and season with salt and pepper to taste. Serve with pork chops and lime wedges.