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Pork Chops with Green Chile Corn

 33 Ratings
8 Comments
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
  • Save
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  • Pinterest
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Perk up pork with a jazzy corn topper. Dinner's ready in less than 30 minutes.

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 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)

Directions

  • 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
20%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
390mg
16%
Total Carbohydrate
17g
6%
Dietary Fiber
3g
11%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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