Ingredients
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1 1/2 cups frozen whole kernel corn, loose-packed
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1 (10 ounce) can tomatoes and green chilies
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1/2 teaspoon ground cumin
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1/4 teaspoon bottled hot pepper sauce
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2 garlic cloves, minced
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1/2 teaspoon chili powder
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2 teaspoons cooking oil
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1 medium onion, cut into thin wedges
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1 tablespoon fresh cilantro, chopped
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4 boneless pork loin chops, cut 3/4 inch thick
Instructions
- In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
- Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
- To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.