Chops with Corn Salsa Recipe

Chops with Corn Salsa Recipe photo by Taste of Home

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This easy recipe is popular with my family and friends. I like to serve it throughout the year.—Diane Halferty, Corpus Christi, Texas

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Chops with Corn Salsa Recipe

Prep: 15 min. + chilling Cook: 15 min.

Yield: 6 Servings

15 15 30

Ingredients

4-1/2 teaspoons chili powder
6 boneless pork loin chops (3/4 inch thick)
2 teaspoons canola oil
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh cilantro

Directions

Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes.
In a large skillet over medium-high heat, brown chops in oil; drain. Add the tomatoes, corn and olives. Reduce heat; cover and simmer for 12-16 minutes or until meat is tender and juices run clear. Remove chops and keep warm. Stir cilantro into corn mixture; serve with chops. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 260 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 873 mg sodium, 19 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Chops with Corn Salsa in Country Woman July/August 2002, p35