Southwestern braised chops with garden vegetables. Complete this meal with Corn Muffins and green salad.

Ingredients

  • 4 pork sirloin chops (3/4-inch thick)
  • 1 teaspoon vegetable oil
  • 1 onion (large, sliced)
  • salt (to taste)
  • black pepper (to taste)
  • chili powder (to taste)
  • 1/2 cup water
  • 3 zucchini (sliced 1/4-inch thick)
  • 2 cups frozen corn (thawed)
  • 2 tomatoes (large, cubes)
  • 1 green bell pepper
  • 1/4 cup green chilies
  • 1/2 cup ripe olives (pitted)
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon pepper

Directions

  1. Heat large nonstick skillet over high heat. Brush chops with vegetable oil and brown chops 2 minutes over medium-high heat. Add onion to pan; season chops with salt, pepper and chili powder. Add water. Cover; cook over medium-low heat for 50 minutes. (Add water if needed). Layer zucchini over chops; top with corn. Combine tomatoes, green pepper, olives and seasoning; spoon over corn. Cover; cook 10-15 minutes longer or until vegetables are tender and chops reaches an internal temperature on a thermometer of 145 degrees Fahrenheit, followed by a 3-minute rest time.
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