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Spicy Skillet Pork Chops

Spicy Tex/Mex Skillet Pork Chops


  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 ounce 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


  1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim fat from chops. Sprinkle both sides of each chop with chili powder.
  3. 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.
  4. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat.
  5. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  6. 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.