Rio Grande Pork Chops Recipe | Yummly
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Rio Grande Pork Chops

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Rio Grande Pork Chops

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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.


  • 6 boneless pork chops (1/2-inch thick)
  • 1 tsp. 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 tsp. salt
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1/2 tsp. dried oregano leaves
  • 1/4 tsp. pepper
  • 1 onion (large, sliced)
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    1. Heat 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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