Rio Grande Pork Chops

Source: National Pork Board

Serving size: 6

6 (1/2-inch thick) pork loin chops
1 teaspoon vegetable oil
Salt to taste
Pepper to taste
Chili powder to taste
1/2 cup water
3 zucchini, sliced 1/4-inch thick
2 cups frozen corn, thawed
2 large tomatoes, cubed
1 green bell pepper, cut into strips
1/2 cup pitted ripe olives
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 large onion, sliced

Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper and chili powder to taste. Add water. Cover; cook over medium-low heat for 50 minutes, adding water if needed.

Layer zucchini over pork chops; top with corn.

Combine tomatoes, green peppers, olives and seasonings; spoon over corn. Cover; cook 10 to 15 minutes longer or until pork chops and vegetables are tender.

Great served with a green salad and corn muffins!