PSU Lioness's Note:
I came up with this recipe one night after I realized that I forgot to start dinner in the crock pot that morning. The blackened seasoning gives an extra kick to plain old salsa pork chops and the corn and black beans add some bulk to the meal. We usually serve it over rice to round out our dinner. You can also cook the chops on a lower temperature to give them time to soak up all of the flavors.
My Private Note
Units: US | Metric
- 4 boneless pork chops (or cutlets)
- 1 tablespoon canola oil
- 2 teaspoons blackening seasoning (more or less to taste)
- 1 cup salsa (I use Medium)
- 1 tablespoon lime juice
- 1/2 teaspoon cumin
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- cooked rice, for serving, if desired
- 1Heat canola oil in a large skillet over Medium-High heat.
- 2Season each side of pork chops with blackened seasoning (to taste). Rub in well.
- 3Brown pork in skillet for 4 minutes each side.
- 4While pork is browning, mix salsa, lime juice, cumin, corn and black beans.
- 5When pork is finished browning, reduce heat to Medium-Low and pour salsa mixture into the pan. Make sure the chops are coated well.
- 6Cover and simmer for 15-20 minutes (turning once if desired) or until thickest part of chop is no longer pink in the middle.
- 7Serve over rice (if desired).
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Nutritional Facts for Speedy Blackened Salsa Skillet Pork Chops
Serving Size: 1 (440 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 540.5
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 5.1 g
- Cholesterol 123.9 mg
- Sodium 479.6 mg
- Total Carbohydrate 45.0 g
- Dietary Fiber 10.3 g
- Sugars 6.8 g
- Protein 51.3 g
The following items or measurements are not included: