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© Meredith Corporation. All rights reserved. Used with permission.
In a medium bowl, combine corn, undrained tomatoes, cumin, hot pepper sauce and garlic; set aside.
Trim fat from chops. Sprinkle chili powder over all sides of the chops. In a 12-inch nonstick skillet cook chops in hot oil over medium-high heat for about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 3 to 4 minutes or until pork is slightly pink (145°F). Allow chops to rest for at least 3 minutes.
To serve, remove chops from skillet. Stir snipped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.