Pork with Warm Corn Salsa |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a nice pork recipe from Crisco. It's one of the few ways I'll eat pork, and the salsa is a great add-in to soup if you have any left over (I'm only cooking for two, so I usually reduce the amount of pork which leaves me with quite a bit of salsa). Good when served with refried beans, rice, and fresh corn tortillas. Note: When adding the salt, keep in mind that the corn and tomatoes will add more to the mixture! Ingredients:
6 boneless pork chops (3/4 inch) |
1 1/2 tablespoons chili powder |
1 tablespoon ground cumin |
1 tablespoon garlic powder |
1/2 cup tequila (optional) |
salt (to taste, i use kosher salt) |
1/2 fresh lime |
2 teaspoons vegetable oil |
1 (15 1/4 ounce) can corn mixed with chopped peppers (mexicorn) |
1 (14 1/2 ounce) can diced flavored tomatoes, undrained (i use rotel mexican festival) |
1/4 cup sliced ripe olives (optional) |
2 tablespoons minced fresh cilantro |
Directions:
1. Mix chili powder, cumin, and garlic powder in a small dish.
2. Rub all surfaces of pork with spice mixture.
3. Place spiced meat in a container for marinading.
4. Pour tequila over meat (if using), squeeze lime juice over top, and sprinkle with salt to taste.
5. Marinade in fridge for 30 minutes.
6. Brown pork in hot oil in a large nonstick skillet over medium-high heat, 4-5 minutes per side.
7. Add corn, tomatoes, and olives (if using).
8. Cover, reduce heat, and simmer 6 minutes, or until pork is tender.
9. Being sure that the pork is fully cooked, remove meat from skillet to a serving dish.
10. Stir cilantro into tomato mixture and spoon over pork.
11. Serve.
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