Serves 4 Active: 20 min/Total: 20 min4 center-cut bone-in 1-in,thick pork chops (about 2 ¼ lb), fat trimmed
3 ears fresh corn, kernels cut from cobs
1 cup fresh or bottled salsa
1. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Sprinkle skillet with ¼ tsp each salt and pepper.
2. Add chops and cook 5 to 6 minutes per side until barely pink near the bone. Remove to serving platter; cover loosely with foil to keep warm.
3. Sauté corn in same skillet 2 to 3 minutes. Remove from heat; stir in salsa. Spoon over chops. Sprinkle with chopped cilantro, if desired. –www.womansday.com
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