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This skillet supper features many favorite vegetables—tomatoes, zucchini and corn—wrapped up in popular southwestern flavors. A meal-in-a-dish needs only a green salad or perhaps hot corn muffins alongside.

Rio Grande Pork Chops

6 pork loin chops. 1/2-inch thick
1 teaspoon vegetable oil
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, cubed
1 green bell pepper, cut in strips
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 large onion, sliced

1. Heat oil in large nonstick skillet. Brown pork chops over medium-high heat. Season with salt, pepper and chili powder to taste. Add water. Cover; cook over medium-low heat for 50 minutes. Add water if needed.
2. Layer zucchini over pork chops; top with corn. Combine tomatoes, green peppers, olives and seasonings; spoon over corn. Cover; cook 10 to 15 minutes longer or until pork 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 and photograph provided courtesy of Pork: The Other White Meat.