Ingredients
Equipment
Method
- Position racks in the upper and lower thirds of the oven. Preheat the oven 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 the vegetables in a single layer and roast on the lower oven rack, stirring once, until tender and lightly browned, about 20 minutes.
- While the vegetables roast, toss the pork chops with the remaining 1 tablespoon olive oil in a bowl. Sprinkle the chops with the smoked paprika and the remaining 1 teaspoon salt, and ¼ teaspoon pepper.
- Set a rack on a separate rimmed baking sheet. Put the pork chops on this 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 setting to broil. Top the chops with the remaining 2 tablespoons of barbecue sauce.
- While the chops broil, prepare the slaw. In a medium bowl, whisk together the apple cider vinegar and sugar. Add the shredded coleslaw mix and sliced scallions. Toss to coat and set aside.
- Broil the pork chops for 2 to 4 minutes, watching closely to prevent burning, until the internal temperature reaches 145˚F. Remove from the oven and let the chops rest for 5 minutes before serving alongside the roasted vegetables and slaw.
Nutrition
Notes
This method of roasting and then broiling gives you tender meat with a nice caramelized exterior. If you prefer a different topping, you can substitute the coleslaw with a simple side salad or steamed green beans.