Rio Grande Pork Chops - Pork Chops Recipes - Recipes for Pork Chops

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Recipe for Rio Grande Pork Chops from the Pork Chops section.

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!



We hope you enjoy your freshly made Rio Grande Pork Chops. This recipe came from Pork Chops's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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