Peppery Pork Chops With Southwestern Corn Salad

Peppery Pork Chops With Southwestern Corn Salad

2 teaspoons cracked black pepper
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1 teaspoon salt, divided

1 tablespoon canola oil
2 center-cut pork loin chops, each about 3/4 inch thick (thicker is fine just takes longer t o cook)
2 tomatoes, chopped
1 cup drained canned corn
1/2 avocado, diced
1 jalapeño pepper, minced
2 tablespoons lime juice
1/2 teaspoon lime zest
2 tablespoons minced cilantro

1. Combine the pepper, paprika, oregano, coriander and 1/2 teaspoon
of salt and sprinkle the mixture evenly over the pork chops.

2. Heat the oil in a large, nonstick skillet over medium-high. Add
the pork and cook 5 to 6 minutes on each side, or until cooked
through.

3. While the pork is cooking, combine the tomatoes, corn, avocado,
jalapeño, lime juice and zest, cilantro and remaining 1/2 teaspoon
of salt in a bowl. Toss thoroughly and let stand at room
temperature until the pork is cooked.

4. Serve each chop accompanied by 1/2 of the corn salad.

Re: Peppery Pork Chops With Southwestern Corn Salad

YUMMY!!!!

SAVE!

Re: Peppery Pork Chops With Southwestern Corn Salad

Missy - I made this the other night for DH (I rarely cook, so this was very much appreciated by him) - it was very yummy but I put too much spice in it - it was too spicy...next time I am going to put less pepper and less jalapenos in the corn salad

Re: Peppery Pork Chops With Southwestern Corn Salad

Sounds good!