Rio Grande Pork Chops
This skillet supper features a few favorite vegetables—tomatoes, zucchini and corn—wrapped up in popular Southwestern flavors. This meal-in-a-skillet needs only a green salad and perhaps hot corn muffins alongside.
6 pork loin chops. 1/2-inch thick
1 teaspoon vegetable oil
Salt, pepper, chili powder, to taste
1/2 cup water
3 zucchini, sliced 1/4-inch thick
2 cups frozen corn, thawed
2 large tomatoes, cubed
1 green bell pepper, cut in strips
1/2 cup pitted ripe olives
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground black pepper
1 large onion, sliced
- Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper and chili powder to taste. Add water. Cover; cook over medium-low heat for 50 minutes. Add water if needed.
- Layer zucchini over pork chops; top with corn. Combine tomatoes, green peppers, olives and seasonings; spoon over corn. Cover; cook 10 to 15 minutes longer or until pork chops and vegetables are tender.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.