Zesty Cilantro-Spiced Pork Chops with Corn Salsa
Delight in these tender pork chops infused with spicy chili powder and served atop a vibrant corn salsa. This dish offers a harmonious blend of flavors, with the sweetness of corn, the zing of tomatoes and green chilies, and a hint of fresh cilantro to brighten each bite. Perfect for a weeknight dinner or entertaining guests, this recipe is sure to impress with its bold taste and minimal prep time. Tailor the spice level to your liking, making it a versatile addition to any meal rotation. A definite crowd-pleaser from the Better Homes and Gardens New Dieter's Cookbook!
4
Servings
130
Calories
10
Ingredients
Ingredients
Frozen whole kernel corn
1 1/2 cups (loose-packed)
Tomatoes and green chilies
1 (10 ounce) can (undrained)
Ground cumin
1/2 teaspoon (none)
Bottled hot pepper sauce
1/4 teaspoon (none)
Garlic cloves
2 (minced)
Boneless pork loin chops
4 (cut 3/4 inch thick)
Chili powder
1/2 teaspoon (for seasoning)
Cooking oil
2 teaspoons (for skillet)
Medium onion
1 (cut into thin wedges)
Fresh cilantro
1 tablespoon (chopped, plus extra for garnish)
Instructions
1
In a medium bowl, combine the frozen corn, undrained tomatoes with green chilies, ground cumin, hot pepper sauce, and minced garlic. Mix well and set aside.
2
Prepare the pork chops by trimming excess fat and seasoning both sides liberally with chili powder.
3
In a 12-inch nonstick skillet, heat the cooking oil over medium-high heat. Once hot, add the seasoned pork chops and sear for about 4 minutes on each side or until they are nicely browned.
4
Remove the pork chops from the skillet and set them aside, while reserving the drippings in the pan.
5
Lower the heat to medium and add the thinly wedged onion to the skillet. Sauté the onion for about 3 minutes or until it begins to soften.
6
Stir the corn mixture into the sautéed onions in the skillet, combining well. Place the seared pork chops on top of the corn mixture.
7
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 10 to 12 minutes, or until the pork is cooked through and the juices run clear. A meat thermometer should read 160°F when inserted into the thickest part of the chop.
8
Once cooked, remove the pork chops from the skillet and let them rest briefly. Stir the chopped cilantro into the corn mixture, blending well.
9
To serve, plate the pork chops and spoon the corn salsa over the top. For added flair, garnish with additional fresh cilantro leaves.
Nutrition Information
6.5g
Fat
9g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses four boneless pork loin chops, cut 3/4 inch thick.
How many calories are in one serving of this dish?
Each serving contains approximately 130 calories.
What are the main components of the corn salsa?
The salsa consists of frozen whole kernel corn, canned tomatoes with green chilies, ground cumin, hot pepper sauce, minced garlic, onions, and fresh cilantro.
How many servings does this recipe yield?
This recipe makes 4 servings.
What is the recommended internal temperature for the pork chops?
The pork chops should reach an internal temperature of 160°F.
Should I drain the canned tomatoes and green chilies?
No, the tomatoes and green chilies should be used undrained.
How long should I sear the pork chops on each side?
Sear the pork chops for about 4 minutes on each side until they are nicely browned.
What seasoning is applied directly to the pork chops?
The pork chops are seasoned liberally on both sides with chili powder.
How much fat is in each serving?
There are 6.5g of fat per serving.
When should the fresh cilantro be added to the dish?
The chopped cilantro should be stirred into the corn mixture after the pork has finished simmering and is removed from the skillet.
What size skillet is recommended for this recipe?
A 12-inch nonstick skillet is recommended.
How long do the onions need to sauté?
The onion wedges should be sautéed for about 3 minutes or until they begin to soften.
How much protein is provided per serving?
Each serving provides 9g of protein.
What is the simmering time for the pork and salsa mixture?
The mixture should simmer covered for 10 to 12 minutes.
What kind of corn is used in this recipe?
The recipe calls for 1 1/2 cups of loose-packed frozen whole kernel corn.
Is there any fiber in this meal?
Yes, each serving contains 1.25g of fiber.
What heat setting should be used for searing the pork?
The cooking oil should be heated over medium-high heat for searing.
How should the onion be prepared?
The medium onion should be cut into thin wedges.
What are the primary tags associated with this recipe?
Tags include pork, skillet, spicy, chops, dinner, corn salsa, cilantro, easy recipe, and one-pan meal.
Which cookbook is this recipe from?
This recipe is from the Better Homes and Gardens New Dieter's Cookbook.
How much garlic is required?
The recipe requires 2 minced garlic cloves.
Can I adjust the spice level?
Yes, the description suggests tailoring the spice level to your liking by adjusting the chili powder and hot pepper sauce.
What is the first step in preparing the salsa?
In a medium bowl, combine the frozen corn, undrained tomatoes, cumin, hot pepper sauce, and minced garlic.
What type of oil is used for the skillet?
The recipe specifies using 2 teaspoons of cooking oil.
How much ground cumin is needed?
The recipe calls for 1/2 teaspoon of ground cumin.
How much hot pepper sauce is used?
The recipe uses 1/4 teaspoon of bottled hot pepper sauce.
What should I do with the pork drippings?
The drippings should be reserved in the pan after removing the seared pork to sauté the onions.
How should the pork chops be served?
Plate the pork chops and spoon the corn salsa over the top, garnished with extra cilantro if desired.
How thick should the pork loin chops be?
They should be cut 3/4 inch thick.
What is the total number of ingredients listed?
There are 10 total ingredients.