Pork Chops with Green Chile Corn

Perk up pork with a jazzy corn topper. Dinner's ready in less than 30 minutes.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

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™ 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.

Expert Tips

Boneless pork chops can be used instead of the bone-in type.

Like spicy food? Go ahead and add a dash of ground red pepper (cayenne) to the dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
4g,
4%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
390mg
390%;
Total Carbohydrate
17g
17%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
15%;
Calcium
4%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.