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Rio Grande Pork Chops




  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 used with permission from the National Pork Board -

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