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.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.
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