Fried Pork Chops and a Tex-Mex Side Dish
This was last night’s dinner. It’s very simple, just some fried pork chops and a side dish, with lots of flavor and nutrition.
This recipe is from Got 2 Go by Kathleen Cannata Hanna. I skipped the cumin and cilantro, and substituted lemon juice for the lime (which I didn’t have). As you can see from the photo, I used green bell pepper instead of red. The red would have made a prettier dish, though. I also served the veggies on the side, instead of pouring it over the meat, as suggested.
A very tasty dish, which used up those brown bits left from frying the pork chops.
San Antonio Pork Cutlets
4 (1/2 to 3/4-inch thick each) pork chops or loins
1 teaspoon garlic salt
1 teaspoon ground cumin
2 tablespoons vegetable oil
1 red bell pepper, cored, seeded, chopped 1/2-inch pieces
3 green onions, chopped
1 clove garlic, crushed
1 cup frozen whole kernel corn, thawed
1 avocado, chopped
1 tablespoon cilantro (optional)
1 teaspoon lime juice1. Rub both sides of pork chops with garlic salt and cumin.
2. In a large skillet, warm oil over medium heat. Add meat to skillet and saute for 5 minutes per side, or until fully cooked. Remove meat from skillet; place on a serving platter and keep warm.
3. Increase heat to medium-high. Add pepper, onion, garlic and corn to same skillet and cook 3-5 minutes.
4. Remove skillet from heat and stir in avocado, cilantro and lime juice; pour over meat and serve.
Tags: pork chops, side dish, avocado side dish, cooking, recipes, housekeeping, homemaking
You left out the cumin and cilantro? ::marye passes out::::
NOOO!
It looks awesome. Great job!
Hi Marye, Yes, I did.
I didn’t have any cilantro, and there are some spice sensitivities in my house, so I opted out of adding the cumin. Thanks for the comment!