Maque Choux And Skillet Lamb Chops

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt (i add a little more or to taste)
• 1/2 teaspoon fresh ground black pepper
• 1 pinch sugar (optional)
• 4 (5 ounce) lamb chops, trimmed of visible fat
• 1 tablespoon vegetable oil, divided
• 2 tablespoons unsalted butter
• 4 cups corn (about 6 ears)
• 1 cup chopped yellow onion
• 1/2 cup chopped red bell peppers (or comination of both) or 1/2 cup green bell pepper (or comination of both)
• 1 tablespoon minced jalapeno
• 2 teaspoons cajun seasoning
• salt, to taste
• 1/2 cup heavy cream

Recipe

• 1 for the chops: in a small bowl, combine paprika, oregano, onion powder, pinch sugar, garlic powder, salt and black pepper. sprinkle lamb with spice mixture. heat 1 teaspoon oil in a large nonstick skillet on medium-high, tilting skillet to coat bottom lightly and cook lamb for 3 to 4 minutes per side or until slightly pink in center. transfer lamb to a serving platter; cover to keep warm.
• 2 for the maque choux: to keep the mess down, wipe the skillet clean that the chops were cooked in or you can use different skillet. melt the butter in a large skillet or saute pan over medium-high heat. add the corn, onions, bell peppers, jalapeno, cajun seasoning and salt; cook, stirring, until soft, for 10 minutes. add the cream and cook for 2 minutes.
• 3 dish the cooked chops with a serving of maque choux on the side.