Ingredients
1
tablespoon vegetable oil
4
bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)
1/2
teaspoon seasoned salt
1/2
cup chopped red onion
1 1/2
cups frozen corn
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1/4
cup water
1
tablespoon Worcestershire sauce
1/2
teaspoon dried thyme leaves
1
medium tomato, seeded, chopped (3/4 cup)
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle pork chops with seasoned salt. Cook pork in oil 3 to 4 minutes or until brown on both sides. Remove pork from skillet.
Add onion, corn and chiles to skillet. Cook 2 to 3 minutes over medium heat, stirring occasionally, just until mixture is thoroughly heated.
Stir in water, Worcestershire sauce and thyme. Place pork in skillet, pressing into vegetable mixture. Cover; cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and meat thermometer inserted in center reads 160°F.
Remove pork from skillet. Stir tomato into corn mixture; cook and stir 1 minute. Serve corn mixture with pork.
