Prep 10 mins
Cook 30 mins
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.
- 354.88 ml frozen whole kernel corn, loose-packed
- 283.49 g can tomatoes and green chilies
- 2.46 ml ground cumin
- 1.23 ml bottled hot pepper sauce
- 2 garlic cloves, minced
- 4 boneless pork loin chops, cut 3/4 inch thick
- 2.46 ml chili powder
- 9.85 ml cooking oil
- 1 medium onion, cut into thin wedges
- 14.79 ml fresh cilantro, chopped
- 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.
Very tasty! I added mushrooms in with the onions and used rotel with lime and cilantro! Turned out spectacular! It was a little spicy but very delicious! Even my husband who does not eat tomatoes loved it!
We enjoyed this rather different type of pork chop. We thought the pork chops needed a little extra seasoning (maybe salt and some more cumin), but all and all it was a nice weeknight meal with very little prep involved and it was easy to make. We made no modifications to the recipe and thought the sauce had good flavor. We served Mexican Rice 117892 as a side. Thanks!
This was a great recipe! I didn't add the hot sauce just for personal preference. I found it to be a tad spicy for me, but I topped it with some sour cream and that helped. I served this over brown rice and black beans. It had a nice Tex-Mex style to it.