Salsa Skillet Pork Chops

Sean found this recipe from Taste of home’s current issue.  It was under the “eat smart, fast fix” section.  It will be good for a busy week night meal and no need to heat up the oven on a hot day.

Salsa Skillet Pork Chops

6 boneless pork loin chops (6 oz. each)

½ tsp salt

¼ tsp pepper

2 cups fresh whole kernel corn

1 can (15 oz.) pinto beans, rinsed & drained

1 1 /4 cup chunky salsa

2 Tbsp water

1 tsp ground cumin

1. Sprinkle pork chops with salt & pepper.  Heat a large nonstick skillet coated with cooking spray over medium heat.  Brown chops on both sides in batches.

2. Add all chops and remaining ingredients to skillet; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer read 145 degrees.  Let stand 5 minutes before serving.

                 

  

Tupps Tidbits ~       it would be best to have pork chops of all the same size for even cooking

          

The presentation look yummy and the pork chops were tender but it lacked flavor....Definitely not  KEEPER!