Smoky Pork Chops with Maque Choux-Style Vegetables
A traditional dish of Southern Louisiana with Cajun and Native American influences, maque choux (pronounced "mock shoe") consists of corn, tomatoes, peppers and onions, braised in bacon grease and then simmered in chicken broth until very tender. Our modern variation offers a lighter, crisper combination of vegetables sans the grease, allowing you to truly experience the fresh flavors.
In a small bowl, combine paprika, oregano, onion powder, _ tsp salt and black pepper. Sprinkle pork with spice mixture. Heat 1 tsp 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.
Prepare vegetables: Return skillet to medium-high. Add remaining 2 tsp oil and tilt skillet to coat bottom lightly. Add corn, onion, bell pepper and jalapeno. Cook for 2 to 3 minutes or until onions are translucent, stirring frequently. Add tomatoes and cook for 2 more minutes, until tomatoes are just tender. Remove from heat, sprinkle with remaining 1/4 tsp salt, cover and let stand for 2 minutes to allow flavors to meld. Serve vegetable mixture over top of pork or vice versa, as desired.
If pork chops for breakfast seem uncommon, it may be time to treat yourself to a little Southern comfort! And, while warmed apples are a popular morning side, don't limit yourself to this single fruit: firm pears or nectarines will work nicely here, too.
Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.