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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This easy recipe is popular with my family and friends. I like to serve it throughout the year.Diane Halferty, Corpus Christi, Texas Ingredients:
4-1/2 teaspoons chili powder |
6 boneless pork loin chops (3/4 inch thick) |
2 teaspoons canola oil |
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained |
1 can (11 ounces) mexicorn, drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
2 tablespoons minced fresh cilantro |
Directions:
1. Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes.
2. In a large skillet over medium-high heat, brown chops in oil; drain. Add the tomatoes, corn and olives. Reduce heat; cover and simmer for 12-16 minutes or until meat is tender and juices run clear. Remove chops and keep warm. Stir cilantro into corn mixture; serve with chops. Yield: 6 servings.
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