Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 4 bone-in pork loin chops,

  3. 3/4 inch thick (about 1 1/2 lb)

  4. 1/2 teaspoon seasoned salt

  5. 1/2 cup chopped red onion

  6. 1 1/2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

  7. 1 can (4 1/2 oz) Old El Paso® chopped green chiles, undrained

  8. 1/4 cup water

  9. 1 tablespoon Worcestershire sauce

  10. 1/2 teaspoon dried thyme leaves

  11. 1 medium tomato, seeded, chopped (3/4 cup)

Instructions Jump to Ingredients ↑

  1. In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.

  2. Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.

  3. Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.

  4. Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.


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