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Salsa Skillet Pork Chops

 Salsa Skillet Pork Chops
There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. — Deanna Ellett, Boynton Beach, Florida
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless pork loin chops (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups fresh whole kernel corn
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1-1/4 cups chunky salsa
  • 2 tablespoons water
  • 1 teaspoon ground cumin


  • Sprinkle pork chops with salt and pepper. Heat a large nonstick
  • skillet coated with cooking spray over medium heat. Brown chops on
  • both sides in batches.
  • Return all chops to pan. Add remaining ingredients; bring to a boil.
  • Reduce heat; simmer, covered, 6-8 minutes or until thermometer
  • inserted in pork reads 145°. Let stand 5 minutes before serving.
  • Yield: 6 servings.
Nutritional Facts: 1 pork chop with 1/2 cup corn mixture equals 366 calories, 11 g fat (4 g saturated fat), 82 mg cholesterol, 548 mg sodium, 29 g carbohydrate, 4 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 2 starch.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Salsa Skillet Pork Chops (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.