![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QbphkoKAu6HiIXCTJPsiEdRLURuZCKJWr_1ERJmdl7Y8wkhuJ_15wzlSpOwwrhauXkbOlsff0rBgCEILpYoK2RQLX0S5_4NNTW85qUPvfrj07dmC91zsQAwDQ2fCeDojp_OyYneoiuA/s320/smothered+Mexican+pork+chops+1.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdSvVY5dF5WCv0uHyuuJbaGBl0PUwYyNW-yiBF6saV0YQkT80b2DCYA0OzxwePV0WRd3dN6Wbrom8IM_Wgtw0oZz-TerAeuXwCdAGrok_1ttPvg7xNWX2WDjH-nNmQo7w8nhfy34nYRI/s320/smothered+Mexican+pork+chops+2.jpg)
2 comments:
Yummy - that looks sooo good !
Wow that really looks good. I love anything Mexican, and this would be a great way to keep the chops moist. Thanks for sharing with us!
Post a Comment