Rio Grande Pork Chops

Name: Rio Grande Pork Chops
Total time: 5100 s
Yield: 6 servings
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

Pork

17Ingredients

100Calories

85Minutes

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

servings:

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)

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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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