Paprika pork chops: an alternative to boring chicken

The Baltimore Sun

Lately I've been cooking boneless pork chops in place of the ubiquitous chicken breast. All chicken, all the time - it just gets too boring. I like to rub the chops with a mixture of salt, pepper and that great flavorful smoked paprika from Spain called pimenton. The paprika is a great match for pork of any kind. After pan-frying the chops, I add a light glaze of barbecue sauce for a touch of sweetness. Sauteed sweet onions echo the flavor of the sauce for a great side dish.

Carol Mighton Haddix is food editor of the Chicago Tribune, which provided the recipe analysis.

Paprika Chops With Barbecue Glaze and Sweet Onions

-- Serves 4 -- Total time: 30 minutes

4 boneless pork loin chops, about 1-inch thick, trimmed

3/4 teaspoon salt (divided use)

1/2 teaspoon smoked paprika

freshly ground black pepper

2 tablespoons olive oil

1 sweet onion, very thinly sliced

1 teaspoon fresh thyme leaves

1/4 cup prepared barbecue sauce

Sprinkle the chops on both sides with 1/2 teaspoon of the salt, the paprika and pepper to taste; set aside.

Heat the olive oil in a large skillet over medium heat. Add the onions, thyme and remaining 1/4 teaspoon of the salt. Cook, stirring often, until lightly browned, about 10 minutes. Transfer to a serving bowl.

Add the chops to the skillet. Cook over medium-high heat to brown each side, about 5 minutes; lower heat to medium. Cover; cook chops until almost cooked through, about 5 minutes.

Brush barbecue sauce over one side of each chop; turn, brush the other side. Cook 1 minute. Serve with onions on the side.

Per serving: 336 calories, 22 grams fat, 6 grams saturated fat, 90 milligrams cholesterol, 5 grams carbohydrate, 28 grams protein, 666 milligrams sodium, 1 gram fiber

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