PORK CHOPS WITH GREEN CHILE CORN

Pork Chops with Green Chile Corn image

Perk up pork with a jazzy corn topper. Dinner's ready in less than 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2 teaspoon seasoned salt
1/2 cup chopped red onion
1 1/2 cups frozen corn
1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme leaves
1 medium tomato, seeded, chopped (3/4 cup)

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.

Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 75 mg, Fiber 3 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g