Chops with Corn Salsa Recipe
Chops with Corn Salsa Recipe photo by Taste of Home
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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
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 each: 260 calories, 10g fat (3g saturated fat), 55mg cholesterol, 873mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 25g 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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cocos_mama User ID: 1241847 58086
Reviewed Mar. 15, 2011

"I love it."

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