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Rio Grande Pork Chops



  • 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


  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.

Yield: 6 servings

Great served with a green salad and corn muffins!

Recipe credit: National Pork Board -


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