This meal was neither good nor bad. There was nothing particularly fantastic about it, and it probably wasn't something I'll rush to make again, but the pork chops had good flavor. Overall, a pretty decent dinner. It was so easy to throw together and required such minimal clean-up, so that alone means a lot in this house! I served the pork chops with rice a la Chipotle: with lots of cilantro, and some lime zest tossed in for good measure. As usual, my changes are in purple.
Smothered Mexican Pork Chops
Source: Taste of Home Cooking School 50th Anniversary Cookbook, page 142
4 boneless pork chops (1/2 inch thick)
1 tablespoon vegetable oil
1 14 1/2-ounce can diced tomatoes with garlic and onion, undrained
1/2 cup medium chunky salsa
1 teaspoon chili powder
1/2 teaspoon cumin
1 16-ounce can black beans, undrained (I drained about half the liquid from mine)
1 16-ounce package frozen broccoli, corn, and red pepper combination (I omitted)
1 16-ounce can fiesta corn
1. In a large skillet over high heat, cook pork in oil fro 4 minutes on each side or until browned. Add tomatoes, salsa, chili powder and cumin; reduce heat to medium. Cover and cook for 5 minutes.
2. Uncover; add beans and corn to skillet. Arrange pork on top of vegetables.
3. Cover and cook over medium-high heat for 5 minutes or until pork is no longer pink.