Spicy Skillet Pork Chops

READY IN: 40mins
Recipe by Crafty Lady 13

Prepare these chops to suit your taste. If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder. Another tasty recipe from the Better homes and Gardens New Dieter's Cookbook.

Top Tweak by TexasChef Judi Coleman

This is good.. I thought it was going to be too hot/spicy at first--but it was just right. I did make changes: I used Tabasco instead of hot pepper sauce I sauted the garlic WITH the onions .NOT for 2 or 3 minutes but until the onions were brown and carmelized coz that brings out the sweetness of the onions..I omitted the cilantro coz my husband does not like it. I also used Slap Your Mama seasoning on the chops in addition to the chili powder. This is a keeper! Thanks Crafty Lady 13 Chef Judi Coleman

Ingredients Nutrition

Directions

  1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  3. To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

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