Smoky Paprika Pork Chops with Creamy Succotash

Why You’ll Love This Recipe

• Smoky-spiced pork chops with a deep, savory crust and juicy center.
• Creamy corn-and-zucchini succotash that’s bright, fresh, and comforting.
• Quick enough for weeknights, elegant enough for guests.
• One-skillet cooking keeps cleanup easy and flavors layered.

Grocery List

• Produce: 1 small shallot, 1 red bell pepper, 2 small zucchini, 4 ears corn (or frozen kernels), 2 garlic cloves, 1 lemon, fresh chives
• Dairy: Heavy cream, unsalted butter
• Pantry: Bone-in pork chops, thick-cut bacon, olive oil, low-sodium chicken broth, smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne (optional)

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops (1 inch thick, 8–10 oz each)
• 1 Tbsp olive oil (for the rub)
• 2 tsp smoked paprika (Spanish pimentón)
• 1 tsp packed brown sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/8 tsp cayenne pepper (optional)
• 1 Tbsp olive oil (for searing)

For the Creamy Corn-and-Zucchini Succotash

• 4 slices thick-cut bacon, chopped
• 1 small shallot, finely chopped (about 1/3 cup)
• 1 red bell pepper, small-diced
• 2 small zucchini (about 1 lb), small-diced (about 3 cups)
• 3 cups corn kernels (from 4 ears fresh, or thawed frozen)
• 2 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh lemon juice
• 1 Tbsp unsalted butter

For Finishing & Garnish

• 2 Tbsp fresh chives, finely snipped
• Reserved crisp bacon bits (from above)
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Preheat oven and season the chops

Preheat the oven to 400°F. Pat the pork chops very dry with paper towels. In a small bowl, mix the smoked paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, and cayenne (if using). Rub the chops with 1 Tbsp olive oil, then coat evenly with the spice mix, pressing it on so it adheres. Let the chops rest at room temperature for 10–15 minutes while you start the succotash base.

Step 2: Crisp the bacon

Place a large oven-safe skillet (12-inch cast iron or stainless) over medium heat. Add the chopped bacon and cook, stirring occasionally, until deeply crisp, 7–9 minutes. Transfer bacon to a paper towel–lined plate. Pour off all but 1 Tbsp bacon fat from the skillet, reserving the excess if you like. Keep the skillet on the stove.

Step 3: Sear the pork chops

Add 1 Tbsp olive oil to the skillet with the 1 Tbsp bacon fat and increase heat to medium-high. When the oil shimmers, add the seasoned pork chops. Sear without moving until a mahogany crust forms, 3–4 minutes. Flip and sear the second side for another 3–4 minutes.

Step 4: Finish in the oven and rest

Transfer the skillet to the 400°F oven and roast until the thickest part of the chops reaches 145°F on an instant-read thermometer, 6–10 minutes depending on thickness. Move chops to a warm plate, tent loosely with foil, and rest 5–10 minutes to keep them juicy.

Step 5: Build the creamy corn-and-zucchini succotash

Return the skillet to medium heat (do not wipe it out). Add the shallot and bell pepper; sauté until softened, 2–3 minutes, scraping up any browned bits. Stir in the garlic and cook 30 seconds until fragrant. Add the zucchini and corn; cook, stirring, until the zucchini is just tender and the corn is hot and lightly caramelized in spots, 4–5 minutes. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Pour in the chicken broth and bring to a lively simmer, reducing by about half, 1–2 minutes. Add the heavy cream and 1 tsp smoked paprika; simmer 3–4 minutes, stirring, until the sauce turns lightly thick and silky. Stir in the butter and lemon juice. Taste and adjust seasoning.

Step 6: Finish and serve

Stir half of the crisp bacon and half of the chives into the succotash. Spoon a generous bed of the creamy corn-and-zucchini onto plates. Nestle a pork chop on top of each, then scatter with the remaining bacon and chives. Finish with a pinch of flaky salt if desired and any resting juices from the pork. Serve immediately.

Pro Tips

• Pat the pork very dry so the smoky paprika crust sears instead of steaming.
• Use a thermometer and pull at 145°F; carryover heat will keep them tender and blush-pink.
• Dice zucchini small and cook briefly to keep it crisp-tender and bright.
• Fresh corn is best in season; off-season, thawed frozen kernels work beautifully.
• Reduce the broth slightly before adding cream for a sauce that clings, not pools.

Variations

• Grilled version: Grill chops over medium-high heat (400–450°F) 3–4 minutes per side to 145°F; make succotash indoors.
• Spicy chipotle: Swap cayenne for 1 tsp minced chipotle in adobo stirred into the succotash.
• Lighter dairy: Use 1/3 cup half-and-half instead of cream; simmer 1 minute longer to thicken.

Storage & Make-Ahead

Refrigerate leftovers in separate airtight containers for up to 3 days. Reheat pork gently, covered, in a 300°F oven for 10–12 minutes or in a skillet over low heat with a splash of broth. Rewarm succotash over low heat, adding a spoon of cream or broth to loosen. The spice rub can be mixed up to 1 week ahead; bacon can be cooked 1 day ahead and held chilled. Freezing is not recommended due to the creamy sauce.

Nutrition (per serving)

Approx. 720 calories; 45 g protein; 45 g fat; 35 g carbohydrates; 2 g fiber; 1,020 mg sodium. Values are estimates and will vary with exact ingredients and chop size.