Chops with Corn Salsa Recipe

5 1 1
Chops with Corn Salsa Recipe
Chops with Corn Salsa Recipe photo by Taste of Home
Publisher Photo

Chops with Corn Salsa Recipe

Read Reviews
5 1 1
Publisher Photo
This easy recipe is popular with my family and friends. I like to serve it throughout the year.—Diane Halferty, Corpus Christi, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.

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

Nutritional Facts

1 each: 260 calories, 10g fat (3g saturated fat), 55mg cholesterol, 873mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 25g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChops with Corn Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cocos_mama User ID: 1241847 58086
Reviewed Mar. 15, 2011

"I love it."

Loading Image