Southwestern Pork Chops Recipe

4

Ingredients

4 (1/2-inch-thick) boneless pork chops
1/4 cup (1 ounce) shredded Mexican cheese blend
1/4 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
1/4 cup chopped fresh cilantro
1 tablespoon lime juice

Preparation

Step 1

Place pork chops between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using 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 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.