Pork Chops with Southwestern Twist
4 thick boneless pork chops, pounded to ½ inch thick
salt and pepper
1 cup milk
1 cup breadcrumbs, dry
4 tablespoons vegetable oil
1 small onion, minced
1 garlic clove, minced
1 cups whole worn with bell peppers
¼ cup fresh cilantro, minced
1 tablespoon epazote, minced
1 tablespoon chili powder
2 tablespoons lime juice
4 tablespoons Mexican blend cheese
Dredge pork chops in milk then in dry breadcrumbs to coat; brown in vegetable oil; remove and keep warm. In same pan, brown onion and garlic; stir in corn with bell peppers, cilantro, epazote, chili powder, lime juice; add pork chops; cover; cook in 350 degree oven 30-45 minutes. Add 1spoon full of Mexican blend cheese to top of each chop and serve.