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
Layer zucchini over pork chops; top with corn.
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 - porkbeinspired.com.