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
Heat large nonstick skillet over high heat. Brush chops with vegetable oil and brown chops over medium-high heat.
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).
Layer zucchini over chops; top with corn.
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