Spicy Mexican Pork Chops
Ready In: 40 mins
Serves: 6
Ingredients
- 2 tablespoons canola oil or 2 tablespoons olive oil
- 6 center-cut pork loin chops
- 1 medium onion, minced
- 3 -4 garlic cloves, minced
- 1 teaspoon salt
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne
- 28 ounces can diced tomatoes with juice
- 2 cups frozen corn kernels
- fresh ground black pepper
- 2 -3 tablespoons chopped fresh cilantro
Directions
- In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
- To skillet, add onion, garlic and spices and sauté, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
- Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
- Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.
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