Spicy Cumin Pork with Chili-Buttered Corn

Chili-buttered corn provides a simple addition to these delicious pork chops that are ready in 30 minutes - perfect for dinner.

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  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

Ingredients

4
medium ears fresh corn, halved*
1
tablespoon margarine or butter, softened
2
teaspoons chili powder
1/4
teaspoon ground red pepper (cayenne)
1/4
teaspoon salt
2
teaspoons fresh lime juice
1
teaspoon cumin
1/2
teaspoon dried thyme leaves
4
(4-oz.) boneless pork loin chops, butterflied**
Fresh lime wedges

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In Dutch oven or large saucepan, bring 2 quarts (8 cups) water to a boil. Add corn; return to a boil. Cook over medium heat for 8 to 11 minutes or until tender.
  • 2 Meanwhile, in small bowl, combine margarine, chili powder, 1/8 teaspoon of the ground red pepper, 1/8 teaspoon of the salt, and lime juice; blend well. Set aside.
  • 3 In another small bowl, combine cumin, thyme, remaining 1/8 teaspoon ground red pepper and remaining 1/8 teaspoon salt; mix thoroughly. Rub mixture evenly on both sides of pork chops.
  • 4 Generously spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat for 1 minute. Add pork; cook 2 minutes. Turn pork; reduce heat to medium-high. Cook an additional 2 to 3 minutes or until pork is no longer pink in center.
  • 5 To serve, place pork in center of serving platter. Arrange ears of corn around pork. Spoon margarine mixture onto corn. Garnish platter with lime wedges.
  • 1 In Dutch oven or large saucepan, bring 2 quarts (8 cups) water to a boil. Add corn; return to a boil. Cook over medium heat for 8 to 11 minutes or until tender.
  • 2 Meanwhile, in small bowl, combine margarine, chili powder, 1/8 teaspoon of the ground red pepper, 1/8 teaspoon of the salt, and lime juice; blend well. Set aside.
  • 3 In another small bowl, combine cumin, thyme, remaining 1/8 teaspoon ground red pepper and remaining 1/8 teaspoon salt; mix thoroughly. Rub mixture evenly on both sides of pork chops.
  • 4 Generously spray 12-inch nonstick skillet with nonstick cooking spray. Heat over high heat for 1 minute. Add pork; cook 2 minutes. Turn pork; reduce heat to medium-high. Cook an additional 2 to 3 minutes or until pork is no longer pink in center.
  • 5 To serve, place pork in center of serving platter. Arrange ears of corn around pork. Spoon margarine mixture onto corn. Garnish platter with lime wedges.

EXPERT TIPS

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Expert Tips

* One package (4 ears) frozen ears corn-on-the-cob can be substituted for fresh corn. Cook as directed on package. ** To butterfly pork chops, starting at long side of chop, cut chop in half horizontally, cutting almost but not completely through. Open chop and flatten to resemble butterfly shape.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
),
Cholesterol
45mg
45%;
Sodium
230mg
230%;
Total Carbohydrate
24g
24%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
10%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.