Ingredients
Equipment
Method
- 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.
- 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.
- While the pork chops broil, combine the coleslaw mix, sliced scallions, apple cider vinegar, and sugar in a medium bowl. Toss to combine.
- Broil the pork chops for 1 to 2 minutes per side, or until cooked through and nicely browned. The internal temperature should reach 145˚F.
- Serve the pork chops with the roasted vegetables and coleslaw.
Notes
This recipe is a quick and easy way to get dinner on the table. You can adjust the spice level by adding more or less seafood seasoning. If you don't have bone-in pork chops, boneless will also work, but adjust the cooking time accordingly.