A delightful twist on classic pork chops, paired with a vibrant and flavorful corn salsa.
In a medium bowl, combine the fresh corn, diced tomatoes, chopped green chilies, ground cumin, minced garlic, and hot sauce. Set aside.
Mixing the salsa ingredients beforehand allows the flavors to meld together.
Season both sides of the pork loin chops with chili powder and a pinch of salt.
Let the seasoned pork sit for a few minutes to absorb the spices.
Heat olive oil in a 12-inch skillet over medium-high heat. Add the pork chops and cook for about 4 minutes on each side until browned. Remove from the skillet and set aside.
Ensure the skillet is hot before adding the pork to achieve a good sear.
In the same skillet, add the chopped onion and sauté for 3 minutes until softened.
Stir frequently to prevent the onions from burning.
Add the corn mixture to the skillet with the onions. Stir well and bring to a simmer.
Scrape the bottom of the skillet to incorporate any browned bits for extra flavor.
Place the pork chops back into the skillet on top of the corn mixture. Cover and simmer for 10 minutes until the pork is cooked through.
Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F.
Remove the pork chops from the skillet. Stir the chopped cilantro into the corn mixture and serve alongside the pork chops.
Garnish with additional cilantro leaves for a fresh touch.
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