Southwest Skillet Chops

Name: Southwest Skillet Chops
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

Originally published as Smothered Pork Chops in Simple & Delicious December/January 2015

Reviews

My Review

Click stars to rate

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!