- 4 bone-in pork chops, trimmed of fat
- 1 pinch salt and ground black pepper to taste
- 1 pinch garlic powder
- 1 pinch ground cumin
- 1 pinch red pepper flakes
- 1 tablespoon olive oil
- 1 (15.25 ounce) can Tex-Mex style corn, drained
- 1 (15 ounce) can Ranch-style mixed beans, drained
- 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1/3 cup brown sugar
- 4 cups cooked rice
- Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.
- Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.
- Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.
05/19/2019
recipepes.com
sweet and spicy pork chop dinner, recipe
PT15M
PT1H
5
455 calories
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