Thursday, April 1, 2010

Pork Chops and Corn Salsa

  • 4 4oz boneless pork chopes
  • 1/2 teaspoon seasoned salt
  • 1 TBSP minced onion
  • 1 1/2 cups fiesta corn
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, (or 1/4 cup sliced jalapenos)
  • 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon dried thyme leaves
  • 1 medium tomato, chopped

  1. Heat 12-inch nonstick skillet to medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork 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. 4. Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.

Makes 4 servings

Calories 167
Fat 5g
Cholesterol 55mg
Sodium 500mg
Carbs 9g
Fiber 2g
Protein 24g

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