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Southwestern Pork Chops Recipe

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This recipe for Southwestern Pork Chops, by , is from The Best of Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurel Perry
Added: Wednesday, August 15, 2007



4 boneless pork chops -- (1/2 inch thick)
1/4 cup shredded 4-cheese Mexican blend
1/4 C fine dry breadcrumbs
2 T milk
2 T vegetable oil -- divided
2 garlic cloves -- pressed
1 small onion -- chopped
2 cans whole kernel corn with red and green -- rinsed and drained
1/4 c chopped fresh cilantro
1 T lime juice

Place pork chops between 2 sheets of plastic wrap, pound to 1/4 in. thickness, using meat mallet or rolling pin.
Combine cheese and breadcrumbs, dip pork into milk, and dredge in breadcrumb mixture.
Brown chops in 1 T hot oil in a lg nonstick skillet over med-high heat 3 mins on each side. Remove from skillet.
Saute' garlic and onion in remaining 1 T hot oil in skillet until tender.
Stir in corn and chopped cilantro, cook 2 - 3 mins.
Top with pork, and drizzle with lime juice. Cover and cook over med heat 7 mins, or until pork is done.

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