Oven-Baked Pork Chops

• servings: 6 servings
• active time: 20 minutes
• total time: 35 minutes

Ingredients

2 red and/or yellow peppers, sliced

1 c. corn kernels (fresh or frozen)

3 tbsp. olive oil

1 1/2 tsp. seafood seasoning, such as Old Bay

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

6 bone-in pork chops (1/2 to 3/4 inch thick)

1 tsp. smoked paprika

1/4 c. plus 2 tablespoons barbecue sauce

1 14-ounce bag shredded coleslaw mix

2 scallions, thinly sliced

1/3 c. apple cider vinegar

1 tsp. sugar

Directions

Position racks in the upper and lower thirds of the oven. Preheat to 450˚F. Toss the bell peppers and corn on a rimmed baking sheet with 2 tablespoons olive oil, 1 teaspoon seafood seasoning, ½ teaspoon sal,t and ¼ teaspoon pepper. Spread in a single layer and roast on the lower oven rack, stirring once, until tender and lightly browned, about 20 minutes.

Meanwhile, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl, then sprinkle with the smoked paprika and the remaining 1 teaspoon salt, and ¼ teaspoon pepper.

Set a rack on a rimmed baking sheet. Put the pork chops on the rack and brush with ¼ cup barbecue sauce. Roast until the pork is lightly browned and about halfway cooked through, 10 to 12 minutes. (A thermometer inserted near the bone should read over 100˚). Switch the oven to broil. Top the chops with the remaining 2 tablespoons barbecue sauce and broil until lightly caramelized and just cooked through, 5 to 7 more minutes.

Add the coleslaw mix and scallions to the pan of roasted peppers. In a small bowl, stir together the vinegar, sugar and remaining ½ teaspoon seafood seasoning, then pour over the tray of vegetables. Toss well. Serve pork chops with the warm slaw.

Nutrition

• Calories: 582
• Total Fat: 32 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 140 mg
• Sodium: 897 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 16 g
• Protein: 44 g