These Skillet Pork Chops are so good. I thought they were going to be too spicy, but they were just right. Prepare to suit your taste.
If you prefer a milder dish, use regular chili powder; if fiery is more your style, use hot chili powder.
Another tasty recipe from the Better Homes and Gardens New Dieter’s Cookbook.
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Spicy Skillet Pork Chops
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
If fiery is more your style, use hot chili powder.
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 corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
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Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
-
Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet.
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Place chops on 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).
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To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops.
-
If desired, garnish with cilantro leaves.
Enjoy!
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Recipe based on one by Crafty Lady 13
Photo by Diana Johnson