Southwest Skillet Chops Recipe

4.5 3 3
Southwest Skillet Chops Recipe
Southwest Skillet Chops Recipe photo by Taste of Home
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Southwest Skillet Chops Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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.
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.
This recipe was tested in a 1,100-watt microwave.
Originally published as Southwest Skillet Chops in Simple & Delicious December/January 2015

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.

  • 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
  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.
This recipe was tested in a 1,100-watt microwave.
Originally published as Southwest Skillet Chops in Simple & Delicious December/January 2015

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Reviews forSouthwest Skillet Chops

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MY REVIEW
Lady Fingers User ID: 2682286 278924
Reviewed Dec. 8, 2017

"The pork chops were juicy and full of flavor, without being underdone. We liked it better substituting canned green chiles for the olives."

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
[email protected] 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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