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Southwest Skillet Chops

This is one of my go-to meals because I usually have the ingredients to make these pork chops in my kitchen. I can't get enough of the corn relish. —Linda Cifuentes, Mahomet, Illinois
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
1 pork chop with 1/4 cup relish: 330 calories, 19g fat (8g saturated fat), 97mg cholesterol, 542mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 33g protein.

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Average Rating:
  • Lady Fingers
    Dec 8, 2017

    The pork chops were juicy and full of flavor, without being underdone. We liked it better substituting canned green chiles for the olives.

  • sdipiazza
    Dec 10, 2016

    Delicious and quick. I wish I had made a double recipe of the corn relish. I added a sprinkle of cumin. Yum!

  • ashlin.olsen
    Nov 11, 2014

    This recipe was an absolute hit with my whole family including my 20 month old. I omitted the optional green olives because we don't like them and the relish was still amazing. A super fast dinner from skillet to table that doesn't disappoint. Yummy!