Chili Pork Chops
Submitted by birdie
Chili-dusted pan-seared pork chops served with a fresh corn, black bean, and tomato salad tossed in lime juice and cilantro. A colorful, protein-packed weeknight dinner ready in 35 minutes.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
35 minQuick, colorful, and completely satisfying on a busy weeknight.
Thin-cut pork chops get dusted in a chili powder and flour coating, then pan-seared in a hot skillet until golden on the outside and just cooked through. While they sizzle, you toss together a cool, bright salad of corn, black beans, diced tomato, fresh cilantro, and lime juice.
Plate the chops alongside the salad and dinner is done. The warm spice on the pork against the cool, tangy salsa is everything.
Pro Tips
- Pat the pork chops dry before dredging so the chili flour coating sticks evenly and browns instead of steaming.
- Don’t overcook the chops. At half an inch thick, 4 minutes per side over medium heat is all they need.
- Make the corn salad first and let it sit while you cook the pork. The flavors meld together as it rests.
- Swap fresh corn kernels cut off the cob in summer for an even brighter, sweeter salad.
Ingredients
Directions
In a large bowl combine tomato, corn, black beans, cilantro, lime juice, sugar and ½ teaspoon salt, set aside.
On waxed paper, combine flour, chili powder and ½ teaspoon salt.
Coat pork chops with chili powder mixture.
In non-stick 12 inch skillet, heat margarine over medium heat, add pork chops and cook about 8 minutes or until tender and pork just loses its pink color.
Serve pork chops with corn salad.
Comments
