Oven-Baked Pork Chops

Step 1Position 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 sal,t 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.

Step 2Meanwhile, 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.

Step 3Set 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 and broil until lightly caramelized and just cooked through, 5 to 7 more minutes.

Step 4Add the coleslaw mix and scallions to the pan of roasted peppers. In a small bowl, stir together the vinegar, sugar and remaining ½ teaspoon seafood seasoning, then pour over the tray of vegetables. Toss well. Serve pork chops with the warm slaw.