Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

So I prepped this, and D made it when he got home. We had with the potatoes in the blurb below.
D wanted to know why we had never had this before, because it was super easy and super tasty.
I think the red bell pepper was the reason, as I'm not a huge fan, but if he makes this again, I could become one. Yum!

Smoked Paprika Pork Chops with Bell Pepper and Corn Relish

Accompany with refrigerated potato wedges tossed with garlic powder, ground red pepper, and salt, and roasted until crisp.

1 tablespoon olive oil
1/2 cup prechopped red onion
2 teaspoons bottled minced fresh ginger
1/3 cup chopped red bell pepper
1 teaspoon ground coriander
1/4 teaspoon dried thyme
1 (15.5-ounce) can no salt-added whole kernel corn, drained
1 teaspoon cider vinegar
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 1/2 teaspoons smoked sweet paprika
4 (4-ounce) center-cut boneless pork loin chops, trimmed
Cooking spray

Heat olive oil in a large nonstick skillet over medium-high heat. Add red onion and ginger; sauté 2 minutes or until tender. Add chopped red bell pepper, ground coriander, dried thyme, and corn; cook 3 minutes or until the bell pepper is tender, stirring occasionally. Stir in cider vinegar, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cook for 1 minute, stirring constantly. Spoon relish into a bowl.

Combine remaining 1/2 teaspoon salt, 1/8 teaspoon black pepper, and paprika; sprinkle evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with relish.

Yield: 4 servings (serving size: 1 pork chop and about 1/3 cup relish)

CALORIES 263 (30% from fat); FAT 8.9g (sat 2.5g,mono 4.5g,poly 1.2g); IRON 1.6mg; CHOLESTEROL 62mg; CALCIUM 39mg; CARBOHYDRATE 19.8g; SODIUM 508mg; PROTEIN 27.2g; FIBER 1.4g

Cooking Light, APRIL 2005