Pork Chops with Chunky Tomato Sauce

Cooking Light
4 servings (serving size: 1 chop and 1 cup sauce)


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1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons cider vinegar
1/2 teaspoon ground cinnamon
4 (6-ounce) lean center-cut pork chops (3/4-inch thick)
1 teaspoon vegetable oil
1 (16-ounce) package frozen whole-kernel corn, thawed
1 1/2 cups chopped red bell pepper
1/2 cup chopped green onions
2 tablespoons finely chopped pickled jalapeño pepper
4 teaspoons bottled minced garlic
1 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, drained
Parsley sprigs (optional)


Combine first 4 ingredients; stir well. Rub cumin mixture over both sides of chops.

Heat oil in a large nonstick skillet over medium-high heat until hot. Add pork chops; cook 3 minutes on each side or until browned. Add remaining ingredients (except parsley), scraping pan to loosen browned bits.

Cover, reduce heat, and simmer 45 minutes or until pork is tender. Garnish with parsley sprigs, if desired.

Created date

January 1997

Nutritional Information

Calories 325
Caloriesfromfat 28 %
Fat 10 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 1.7 g
Protein 30.1 g
Carbohydrate 32.2 g
Fiber 4.8 g
Cholesterol 71 mg
Iron 3.3 mg
Sodium 179 mg
Calcium 61 mg