Southwestern Pork Chops
- COOK TIME
- 15 Min
- READY IN
- 15 Min
You know those dishes that explode with flavor with every bite? Well, this dish is one of them! These Southwestern Pork Chops are a fave among the Mr. Food crowd and you'll love their zesty flavor and ease as much as we do.
What You'll Need:
- 4 (1/2-inch-thick) boneless pork chops
cup (1 ounce) shredded Mexican cheese blend
cup fine, dry breadcrumbs (store-bought)
- 2 tablespoons milk
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 (15-1/4-ounce) cans whole kernel corn with red and green peppers, rinsed and drained
cup chopped fresh cilantro
- 1 tablespoon lime juice
What To Do:
- Place pork chops between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine cheese and breadcrumbs. Dip pork chops in milk, and dredge in breadcrumb mixture.
- Brown chops in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side. Remove from skillet.
- Cook garlic and onion in remaining 1 tablespoon hot oil in skillet, stirring constantly, until tender. Stir in corn and cilantro. Cook 2 to 3 minutes, stirring often.
- Top with pork, and drizzle with lime juice. Cover and cook over medium heat 7 minutes or until pork is done.
YOUR RECENTLY VIEWED RECIPES
09 16 13
LATEST TV RECIPE & VIDEO
Everyone will love our fancy-sounding but easy-to-make Broccoli and Ham Quiche, whether you serve it for breakfast, lunch or dinner. And since you can combine the ingredients in advance and store them in a plastic storage bag in the freezer until you're ready to thaw and bake it off, it makes an extra easy Easter meal!