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.