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Rio Grande Pork Chops
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.
- 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.