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–+ servings
A perfectly cooked pork chop recipe, glazed and served with corn salad and roasted bell peppers.

Pork Chops with Roasted Peppers and Corn

Learn to prepare delicious pork chops with roasted peppers and corn, a recipe designed to impress. This dish combines simple techniques with flavorful ingredients for a professional-quality meal at home.
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Prep Time 20 minutes
Cook Time 20 minutes
Broiling Time 12 minutes
Total Time 52 minutes
Servings: 6 serving(s)
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Vegetables
  • 2 red and/or yellow peppers, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 2 Tbsp. olive oil
  • 1 1/2 tsp. seafood seasoning such as Old Bay
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
For the Pork Chops
  • 6 bone-in pork chops (1/2 to 3/4 inch thick)
  • 1 Tbsp. olive oil
  • 1 tsp. smoked paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 cup barbecue sauce
For the Slaw
  • 1 14-ounce bag shredded coleslaw mix
  • 2 scallions, thinly sliced
  • 1/3 cup apple cider vinegar
  • 1 tsp. sugar
  • 2 tablespoons barbecue sauce

Equipment

  • Oven
  • Baking sheet
  • Rack
  • Bowl

Method
 

  1. 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 salt, 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.
  2. 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.
  3. 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˚).
  4. Switch the oven to broil. Top the chops with the remaining 2 tablespoons barbecue sauce.
  5. In a large bowl, combine the shredded coleslaw mix, sliced scallions, apple cider vinegar, sugar, and the remaining 2 tablespoons of barbecue sauce. Toss to combine.
  6. Serve the pork chops with the roasted vegetables and coleslaw.

Notes

This recipe is a guide. Feel free to adjust seasonings and barbecue sauce to your preference. Ensure pork chops reach an internal temperature of 145°F for safe consumption.

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