Spicy Mexican Skillet Pork Chops
Bell Pepper and Corn Sauté
Ingredients
- ½ cup brown basmati rice, rinsed
- 1 Tbsp chopped fresh flat-leaf parsley
- 2 boneless pork loin chops
- ½ tsp chili powder
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- 1 (10-oz) can no-salt-added diced tomatoes with green chiles
Instructions
- Cook rice according to package directions; stir in parsley.
- Meanwhile, sprinkle pork with chili powder, salt, and pepper. Brown pork chops in hot oil in a nonstick skillet over medium-high heat 2 minutes per side. Add tomatoes.
- Cover and simmer 10 minutes or until pork chops are very tender. Serve pork and sauce over rice.
Side Dish Ingredients
- ⅓ cup chopped red onion
- 1 organic green bell pepper, chopped
- 2 tsp olive oil
- 1 cup frozen organic sweet corn
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Sauté onion and bell pepper in hot oil in a large skillet over medium heat 5 minutes.
- Add corn, salt, and pepper. Cook 5 to 10 minutes or until corn is tender, adding a few tablespoons water, if necessary, to prevent sticking.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
435
|
115
|
550
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 47 | 2 | 49 |
| Carb (g) | 39 | 18 | 57 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 352 | 167 | 519 |
Clean Eating Meal Plan
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