These Spicy Skillet Pork Chops are soooo good. I thought they were going to be too spicy, but they were just right. A very nice weeknight meal.
There’s very little prep work involved and they’re really easy to make!
This is a rather different type of pork chop. The sauce has a really good flavor. Good served with Mexican Rice.
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Spicy Skillet Pork Chops
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Spicy Skillet Pork Chops are excellent for a weeknight meal.
Course: Main Course
Cuisine: American
Keyword: Spicy Skillet Pork Chops
Servings: 4
Calories: 345 kcal
Ingredients
- 1 1/2 cups frozen whole kernel corn loose-packed
- 1 10 oz can tomatoes and green chilies
- 1/2 teaspoon ground cumin
- 1/4 teaspoon bottled hot pepper sauce
- 2 garlic cloves minced
- 4 boneless pork loin chops cut 3/4 inch thick
- 1/2 teaspoon chili powder
- 2 teaspoons cooking oil
- 1 medium onion cut into thin wedges
- 1 tablespoon fresh cilantro chopped
Instructions
- In a medium bowl combine the corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- Trim any fat from the chops. Sprinkle both sides of each chop with chili powder.
- In a 12-inch nonstick skillet heat oil over medium-high heat. Add the chops; cook the chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
- Reduce the heat to medium. Add the onion to the skillet. Cook and stir for 3 minutes. Stir the corn mixture into the onion mixture in the skillet. Place the chops on the corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
- To serve, remove the chops from the skillet. Stir the chopped cilantro into the corn mixture in the skillet; serve the corn mixture with the chops. If desired, garnish with cilantro leaves.
Enjoy!
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Recipe based on one by Crafty Lady 13
Photo by PaulaG