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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (164g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless pork loin chops |
||
| Calories 100 | ||
| Calories from Fat 26 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 298mg | 12% | |
| Potassium 263mg | 7% | |
| Total Carbohydrate 18.9g | 6% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 1.2g | ||
| Protein 2.8g | 5% | |
Spicy Skillet Pork Chops
By: Crafty Lady 13
Feb 13, 2008
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.
SERVES 4
Ingredients
- 1 1/2 cups loose-packed frozen whole kernel corn
- 1 (10 ounce) can chopped 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.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Heydarl
On Jul 7, 2008
Wow, we enjoyed this so much. Easy to make & so tasty. It was like having warm salsa on our pork chops. Will definitely make this again. Served with Rice With Chayote (Fritanga). Thanks Crafty for sharing this keeper. Made for ZWT4
From: PaulaG
On Jun 20, 2008
Very hard to make a disappointing pork chop in my house. Pork chops are DH's favorite and he really enjoyed this recipe. The recipe has a nice touch of heat. The corn was canned shoepeg corn. Made for ZWT 4
From: WiGal
On Jun 14, 2008
Perfect in every respect! I made 2 chops and kept the sauce at the original amount. Thanks Crafty Lady 13 for sharing another keeper. Made for ZWT4 the Flying Dutchess'.
From: Chef Judi coleman
On Feb 18, 2008
This is good.. I thought it was going to be too hot/spicy at first--but it was just right. I did make changes: I used Tabasco instead of hot pepper sauce I sautéed the garlic WITH the onions .NOT for 2 or 3 minutes but until the onions were brown and carmelized coz that brings out the sweetness of the onions..I omitted the cilantro coz my husband does not like it. I also used Slap Your Mama seasoning on the chops in addition to the chili powder. This is a keeper! Thanks Crafty Lady 13 Chef Judi Coleman
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