 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Prepare these chops to suit your taste. If you prefer a milder dish, use regular chili powder; if firey is more your style, use hot chili powder. Another tasty recipe from the Better homes and Gardens New Dieter's Cookbook. Ingredients:
1 1/2 cups frozen whole kernel corn, loose-packed |
1 (10 ounce) can tomatoes and green chilies |
1/2 teaspoon ground cumin |
1/4 teaspoon bottled hot pepper sauce |
2 garlic cloves, minced |
4 boneless pork loin chops, cut 3/4 inch thick |
1/2 teaspoon chili powder |
2 teaspoons cooking oil |
1 medium onion, cut into thin wedges |
1 tablespoon fresh cilantro, chopped |
Directions:
1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
2. 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).
3. 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.
|
|