Excellent main dish - quick and easy with a Southwest flair! Enjoy!
Pork Chops with Green Chile Corn
| 1 | tablespoon vegetable oil |
| 4 | bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb) |
| 1/2 | teaspoon seasoned salt |
| 1/2 | cup chopped red onion |
| 1 1/2 | cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, undrained |
| 1/4 | cup water |
| 1 | tablespoon Worcestershire sauce |
| 1/2 | teaspoon dried thyme leaves |
| 1 | medium tomato, seeded, chopped (3/4 cup) |
| 1. | In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet. |
| 2. | Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated. |
| 3. | Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F. |
| 4. | Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork. |
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