Southwestern Pork Chops with Warm Corn Chutney

1. 1

   Measure 1/4 cup packed cilantro leaves, then chop.

2. 2

   Reserve remaining cilantro for garnish.

3. 3

   In nonstick 12-inch skillet, heat vegetable oil over medium-high heat.

4. 4

   Add pork chops; sprinkle with 1/4 teaspoon salt.

5. 5

   Cook pork chops about 8 minutes or until they just lose their pink color throughout, turning once.

6. 6

   Remove pork chops to 4 plates.

7. 7

   Reduce heat to medium.

8. 8

   In same skillet, heat salsa, corn, chopped cilantro, and 3 tablespoons water to boiling.

9. 9

   Spoon corn mixture over pork chops; garnish with cilantro sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.