Recipe by pattikay in L.A.
This is a colorful and mildly spicy way of cooking pork chops from Cooking Light Classics. You can make it spicier by coating the pork chops in Cajun seasoning before cooking. This is also good made with chicken.
Top Review by MamaJ
This was a very easy and yummy weeknight dinner. My DH, DS and I all loved it. Next time I will make it with six chops as there was plenty of the veggie mix leftover (even though the chops were generously smothered). The recipe states that it takes 1 1/4 hours, but most of that time is passive so it is really doable for a weeknight. The chops were very moist and tender and the veggie mixture was a nice combination of spicy and mildly sweet. This was a very healthful dinner too--I don't think the nutritions facts listed are accurate--by my calculations this is a low fat, low cal dinner. Thanks for posting Pattikay!
- 1 medium onion, chopped
- 2 celery ribs, chopped
- 1 small bell pepper, seeds and membranes removed, chopped
- 1 (14 1/2 ounce) can chopped tomatoes, undrained
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried tarragon
- 1⁄8 teaspoon cayenne (to taste)
- 4 lean pork chops, all visible fat removed (1 lb meat)
- 1⁄4 cup dry white wine
- 1 (15 ounce) can cream-style corn
- 1 cup corn kernel
Directions See How It's Made
- combine the onion, celery, bell pepper, tomatoes, pepper, basil, thyme, tarragon and cayenne in a large saucepan or dutch oven and cook, covered over low heat for 20 minutes, stirring occasionally.
- while the vegetable mixture is cooking, cook the pork chops in wine in a large, nonstick skillet over medium heat, browning on both sides. Cover and cook about 10 minutes.
- uncover and cook over high heat till most of the wine is absorbed, about 3 minutes.
- add the cream-style corn and the corn kernels to the vegetable mixture and mix well.
- bury the browned pork chops in the mixture and add any liquid still in the pork pan.
- simmer, covered, over low heat for 15 minutes to allow the flavors to blend.
- to serve, place 1 pork chop on each of four plates or shallow bowls and spoon 1 cup of the corn mixture over the top.