Sweet and Spicy Pork Chop Dinner recipe

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Ingredients

4 bone-in pork chops, trimmed of fat
1 pinch salt and ground black pepper to taste
1 pinch garlic powder
1 pinch ground cumin
1 pinch red pepper flakes
1 tablespoon olive oil
1 (15.25 ounce) can Tex-Mex style corn, drained
1 (15 ounce) can Ranch-style mixed beans, drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
⅓ cup brown sugar
4 cups cooked rice

Nutrition Info

697.8 calories
carbohydrate: 100.7 g
cholesterol: 70.1 mg
fat: 14.6 g
fiber: 8.5 g
protein: 40.7 g
saturatedFat: 4.6 g
servingSize: -
sodium: 1152.2 mg
sugar: 18 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season pork chops with salt, pepper, garlic powder, cumin, and red pepper flakes.

  2. Heat oil in skillet over medium-high heat. Add pork chops and cook, in batches if necessary, until browned, about 3 minutes per side. Remove from skillet and set aside.

  3. Combine corn, beans, tomatoes, and brown sugar in the skillet. Cook until heated through, about 3 minutes. Return pork chops to the skillet and cover. Reduce heat and simmer until chops are slightly pink in the centers, about 25 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C). Serve over rice.

Recipe Yield

4 pork chops

Recipe Note

We love spice around our house, so I created this pork chop dish thinking of all the things we love. It's a hit at home!

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