Chops with Corn Salsa Recipe

5 1 1
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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5 1 1
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 vegetable oil
  • 1 can (15-1/4 ounces) corn with red and green peppers, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons minced fresh cilantro or parsley

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 chips on both sides in oil; drain. Add the corn, tomatoes 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 over 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 vegetable oil
  • 1 can (15-1/4 ounces) corn with red and green peppers, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 2 tablespoons minced fresh cilantro or parsley
  1. Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes. In a large skillet over medium-high heat, brown chips on both sides in oil; drain. Add the corn, tomatoes 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 over chops. Yield: 6 servings.
Originally published as Chops with Corn Salsa in Country Woman July/August 2002, p35

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cocos_mama User ID: 1241847 58086
Reviewed Mar. 15, 2011

"I love it."

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