Linda Cifuentes of Mahomet created this spicy dish that won first place at the Illinois State Fair.
4 boneless pork sirloin chops, about 1/2-inch thick
2 teaspoons salsa spice*
1 cup tomatillos, sliced
1/2 cup black olives, sliced
1/2 cup green olives with pimento, sliced, drained
1 cup frozen corn kernels
1 teaspoon salsa spice*
- Sprinkle 2 teaspoons salsa spice evenly over both sides of pork.
- Heat oil in a large skillet over medium-high heat until hot. Add the pork; cook 2 minutes, turn and cook 1 minute; top with the remaining ingredients, reduce heat, cover tightly and simmer 20 minutes or until pork is very tender.
Makes 4 servings.
*Such as McCormick® Salsa Seasoning Mix.
Nutritional Information Per Serving (1/4 of recipe): Calories: 320 calories; Protein: 35 grams; Fat: 15 grams; Sodium: 680 milligrams;Cholesterol: 100 milligrams; Saturated Fat: 5 grams; Carbohydrates: 13 grams; Fiber: 2 grams.
Recipe provided courtesy of National Pork Board.