Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.6 Kcal (1426 kJ) | ||
| Calories from fat | 76.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Cholesterol | 122.1mg | 41% | |
| Sodium | 108.24mg | 5% | |
| Potassium | 936.87mg | 20% | |
| Total Carbs | 17.29g | 6% | |
| Sugars | 2.95g | 12% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 43.35g | 87% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 2.1mg | 12% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 122.89 Kcal (515 kJ) | ||
| Calories from fat | 27.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.05g | 13% | |
|---|---|---|---|
| Cholesterol | 44.05mg | 41% | |
| Sodium | 39.05mg | 5% | |
| Potassium | 338.01mg | 20% | |
| Total Carbs | 6.24g | 6% | |
| Sugars | 1.06g | 12% | |
| Dietary Fiber | 0.86g | 10% | |
| Protein | 15.64g | 87% | |
| Vitamin C | 1.3mg | 6% | |
| Iron | 0.8mg | 12% | |
| Calcium | 9.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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