Mexican pork chops with tomatoes and corn (Low-cholesterol)

 

Makes 4 servings

• 4 lean center-cut pork chops, ¾ inch thick (about 1½ pounds), trimmed
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 large clove garlic, finely chopped
• 1 medium-size sweet green pepper, cored, seeded and cut into ½-inch squares
• ½ medium-size sweet red pepper, cored, seeded and cut into ½-inch squares
• 2 tablespoons cornmeal or 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• ½ teaspoon leaf oregano, crumbled
• ½ teaspoon ground cumin
• 1 can (16 ounces) stewed tomatoes
• 1 package (10 ounces) frozen whole-kernel corn
• ¼ teaspoon salt
• Pinch of pepper
• 1 lime, cut into 4 wedges

1. Trim excess fat from chops.
2. Heat oil in heavy skillet, just large enough to hold chops in single layer, over medium-high heat.
3. Carefully add chops and sear about 2 minutes ; turn and brown other side, about 2 minutes.
4. Cook about 4 minutes longer each side, turning several times, until just cooked through ; remove to platter.
5. Add onion to skillet ; sauté over medium-high heat until softened, about 3 minutes.
6. Add garlic ; sauté 1 minute.
7. Add sweet peppers ; sauté 2 to 3 minutes.
8. Stir in cornmeal, chili powder, oregano and cumin ; cook 30 seconds.
9. Add tomatoes with their liquid, cook, stirring constantly, until sauce thickens and boils ; lower heat and simmer 3 to 4 minutes.
10. Add corn ; cook 2 minutes.
11. Return chops with juices from platter to skillet ; spoon some sauce over chops.
12. Heat just to serving temperature.
13. Season with salt and pepper ; serve with lime wedges.

BON APPÉTIT