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
- 1 1⁄2 cups frozen whole kernel corn, loose-packed
- 1 (10 ounce) can tomatoes and green chilies
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon bottled hot pepper sauce
- 2 garlic cloves, minced
- 4 boneless pork loin chops, cut 3/4 inch thick
- 1⁄2 teaspoon chili powder
- 2 teaspoons cooking oil
- 1 medium onion, cut into thin wedges
- 1 tablespoon fresh cilantro, chopped
Directions See How It's Made
- In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- 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).
- 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.