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Description
This skillet supper features many favorite vegetables—tomatoes, zucchini and corn—wrapped up in popular southwestern flavors. A meal-in-a-dish needs only a green salad and Corn Muffins alongside.
Ingredients
US|METRIC
6 SERVINGS
- 6 boneless pork chops (1/2-inch thick)
- 1 tsp. vegetable oil
- salt (to taste)
- pepper (to taste)
- chili powder (to taste)
- 1/2 cup water
- 3 zucchini (sliced 1/4-inch thick)
- 2 cups frozen corn (thawed)
- 2 tomatoes (large, cubed)
- 1 green bell pepper (cut in strips)
- 1/2 cup ripe olives (pitted)
- 1 tsp. salt
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano leaves
- 1/4 tsp. pepper
- 1 onion (large, sliced)
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Directions
- Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper and chili powder to taste. Add water. Cover; cook over medium-low heat for 50 minutes. Add water if needed. Layer zucchini over pork chops; top with corn. Combine tomatoes, green peppers, olives and seasonings; spoon over corn. Cover; cook 10-15 minutes longer or until internal temperature on a thermometer reads 160 degrees F and vegetables are tender.
NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat4g20% |
| Trans Fat0g |
| Cholesterol125mg42% |
| Sodium740mg31% |
| Potassium1260mg36% |
| Protein44g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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