CHOPS WITH CORN SALSA

Chops with Corn Salsa image

This easy recipe is popular with my family and friends. I like to serve it throughout the year.-Diane Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4-1/2 teaspoons chili powder
6 boneless pork loin chops (3/4 inch thick)
2 teaspoons canola oil
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 can (11 ounces) Mexicorn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh cilantro

Steps:

Rub chili powder over both sides of pork chops. Cover and refrigerate for 20 minutes. , In a large skillet over medium-high heat, brown chops in oil; drain. Add the tomatoes, corn and olives. Reduce heat; cover and simmer for 12-16 minutes or until meat is tender and juices run clear. Remove chops and keep warm. Stir cilantro into corn mixture; serve with chops.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 873mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein.