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
Southwest Skillet Chops Recipe photo by Taste of Home
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.
Nutrition 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.
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Average Rating:
Lady Fingers
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.
sdipiazza
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!
ashlin.olsen
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!
Reviews
The pork chops were juicy and full of flavor, without being underdone. We liked it better substituting canned green chiles for the olives.
Delicious and quick. I wish I had made a double recipe of the corn relish. I added a sprinkle of cumin. Yum!
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!