Southwestern braised chops with garden vegetables. Complete this meal with corn muffins and a green salad.

Braised El Paso Sirloin Chops

4 pork sirloin chops, 3/4-inch thick
1 teaspoon vegetable oil
1 large onion, sliced
Salt, pepper, chili powder to taste
1/2 cup water
3 zucchini, sliced 1/4-inch thick
2 cups frozen corn, thawed
2 large tomatoes, cubes
1 green pepper, cut in strips or 1/4 cup sliced green chilies
1/2 cup pitted ripe olives
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

1. Heat large nonstick skillet over high heat. Brush chops with vegetable oil and brown chops over medium-high heat.
2. Add onion to pan; season chops with salt, pepper and chili powder. Add water. Cover; cook over medium-low heat for 50 minutes. (Add water if needed).
3. Layer zucchini over chops; top with corn.
4. Combine tomatoes, green pepper, olives and seasoning; spoon over corn. Cover; cook 10 to 15 minutes longer or until chops and vegetables are tender.

Serves 6.

Nutrition Facts: Calories 278 calories Protein 29 grams Fat 10 grams Sodium 653 milligrams Cholesterol 75 milligrams

Recipe provided courtesy of Pork: The Other White Meat.