Mr. Food: Southwestern Pork Chops
You know those dishes that explode with flavor with every bite? Well, this dish is one of them! These Southwestern Pork Chops are a fave among the Mr. Food crowd because there’s no mess and tons for good flavor. The best part? This meal is as budget-friendly as it gets.
What You’ll Need
- 4 (1/2-inch-thick) boneless pork chops
- Salt for sprinkling
- Black pepper for sprinkling
- 1/2 cup bread crumbs
- 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, drained
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Mexican cheese blend
- 1 tablespoon lime juice
What to Do
- Place pork chops between two sheets of plastic wrap or plastic storage bags and using a meat mallet or rolling pin, flatten to 1/4-inch thickness. Sprinkle pork chops with salt and pepper. Place bread crumbs in a shallow dish. Dip chops in milk, and dredge in bread crumbs, patting on the breading until both sides are breaded evenly.
- In a large skillet over medium heat, heat 1 tablespoon oil until hot. Cook pork chops, in batches, 3 to 4 minutes per side or until golden brown. Remove from skillet to a plate.
- In the same skillet over medium heat, heat remaining 1 tablespoon oil until hot. Add garlic and onion, stirring constantly until tender. Stir in corn and cilantro. Cook 3 to 4 minutes or until heated through.
- Place pork chops on top of corn, and sprinkle with cheese. Cover and cook over medium heat 5 minutes or until cheese is melted. Drizzle with lime juice and serve.
Mr. Food Test Kitchen Tip!
- We bet you’re gonna want to try our Italian version of these tender pork chops, too! Just substitute 6-cheese Italian blend for the Mexican, Italian-seasoned bread crumbs for the plain, fresh parsley for the cilantro, and lemon juice for the lime juice. Perfecto!
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