NOGALES PORK CHOPS WITH CORN SALSA
Here's as quick and easy Tex-mex style pork chop dinner that I adapted from a recipe I found long ago in a Good Housekeeping magazine.
Serves 4

4 bone-in pork loin chops, 3/4 inch thick
Kosher salt and fresh ground pepper
2 teaspoons prepared Mexican seasoning or taco seasoning mix
2 tablespoons extra virginia olive oil
3/4 cup commercial salsa or picante sauce, mild or spicy
1 can whole kernal corn (16-oz.) -- drained
3 tablespoons chopped fresh Cilantro

Rub Mexican seasoning or taco seasoning liberally into both sides of the chops, and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chops and cook 3 minutes or until browned. Turn and cook 3-4 minutes more or until desired doneness. Remove chops to 4 warm plates.

In the same skillet, combine salsa, corn and cilantro. Cook over medium heat 3-4 minutes or until heated through. (A little water may be added if thinner consistency is desired.) Spoon corn salsa over pork shops and serve immediately.

Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved