Lunch: Southwest Skillet Chops Recipe

Ingredients

4 boneless pork loin chops (6 ounces each)
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 tablespoon olive oil
1/2 small red onion, sliced
1 jalapeno pepper, seeded and finely chopped
1/2 cup frozen corn, thawed
3 tablespoons lime juice
1/4 cup sliced ripe olives or green olives with pimientos, optional

Instructions

Sprinkle pork chops with salt and pepper. In a large skillet, heat 1 tablespoon butter and oil over medium-high heat. Brown pork chops on both sides. Remove from pan.
In same skillet, heat remaining butter. Add onion and jalapeno; cook and stir 2-3 minutes or until tender. Return chops to skillet. Add corn, lime juice and, if desired, olives; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145 °. Let stand 5 minutes before serving.

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