Chops with Corn Salsa Recipe
Chops with Corn Salsa Recipe photo by Taste of Home

Chops with Corn Salsa Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.
MAKES:6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.
MAKES: 6 servings


  • 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

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.


  1. Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes.
  2. 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.
Originally published as Chops with Corn Salsa in Country Woman July/August 2002, p35

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviewed Mar. 15, 2011

"I love it."

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