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Southwest Skillet Chops Recipe
Southwest Skillet Chops Recipe photo by Taste of Home
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Southwest Skillet Chops Recipe

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4.5 2 2
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This is one of my go-to meals because I usually have the ingredients to make these pork chops in my kitchen. I can't get enough of the corn relish. —Linda Cifuentes, Mahomet, Illinois
Featured In: Speedy Skillet Dinners
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/2 small red onion, sliced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/2 cup frozen corn, thawed
  • 3 tablespoons lime juice
  • 1/4 cup sliced ripe olives or green olives with pimientos, optional

Nutritional Facts

1 pork chop with 1/4 cup relish: 330 calories, 19g fat (8g saturated fat), 97mg cholesterol, 542mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 33g protein.

Directions

  1. Sprinkle pork chops with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Brown pork chops on both sides. Remove from pan.
  2. In same skillet, heat remaining butter. Add onion and jalapeno; cook and stir 2-3 minutes or until tender. Return chops to skillet. Add corn, lime juice and, if desired, olives; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwest Skillet Chops in Simple & Delicious December/January 2015

Light-Bodied Red Wine

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


Reviews for Southwest Skillet Chops

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
sdipiazza User ID: 2106899 257945
Reviewed Dec. 10, 2016

"Delicious and quick. I wish I had made a double recipe of the corn relish. I added a sprinkle of cumin. Yum!"

MY REVIEW
ashlin.olsen@gmail.com User ID: 6801101 213674
Reviewed Nov. 11, 2014

"This recipe was an absolute hit with my whole family including my 20 month old. I omitted the optional green olives because we don't like them and the relish was still amazing. A super fast dinner from skillet to table that doesn't disappoint. Yummy!"

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