Rio Grande Pork Chops

Rio Grande Pork Chops are great served with a green salad and corn muffins!

Yield: 6 servings

Ingredients

• 6 (1/2 inch thick) pork loin chops
• 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 large tomatoes, cubed
• 1 green bell pepper, cut into strips
• 1/2 cup pitted ripe olives
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1 large onion, sliced

Instructions

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, adding water if needed.
2. Layer zucchini over pork chops; top with corn.
3. Combine tomatoes, green peppers, olives and seasonings; spoon over corn. Cover; cook 10 to 15 minutes longer or until pork chops and vegetables are tender.

Attribution

Recipe and photo used with permission from: National Pork Board