Rio Grande Pork Chops

Pork
Rio Grande Pork Chops
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Description

This skillet supper features many favorite vegetables—tomatoes, zucchini and corn—wrapped up in popular southwestern flavors. A meal-in-a-dish needs only a green salad and Corn Muffins alongside.

Ingredients

6 boneless pork chops (1/2-inch thick)
1 teaspoon vegetable oil
salt (to taste)
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, cubed)
1 green bell pepper (cut in strips)
1/2 cup ripe olives (pitted)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried leaves oregano
1/4 teaspoon pepper
1 onions (large, sliced)

Directions

1Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper and chili powder to taste. Add water. Cover; cook over medium-low heat for 50 minutes. Add water if needed. Layer zucchini over pork chops; top with corn. Combine tomatoes, green peppers, olives and seasonings; spoon over corn. Cover; cook 10-15 minutes longer or until internal temperature on a thermometer reads 160 degrees F and vegetables are tender.
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NutritionView more

100Calories
Sodium28%DV660mg
Fat4%DV2.5g
Protein6%DV3g
Carbs6%DV17g
Fiber20%DV5g

PER SERVING *

Calories100Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium660mg28%
Potassium570mg16%
Protein3g6%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber5g20%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.