Southwest Style Skillet Pork Chops

by Kensie Kimball
Ingredients: 
  • 4 large shoulder pork chops
  • 2 tablespoons flour
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 cup water or low sodium chicken broth
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 (14.5 ounces each) cans diced tomatoes
  • 1 (4 ounces) can mild chopped green chile peppers
  • 2 large onions (quartered and sliced)
  • 3 tablespoons fresh parsley (chopped)
  • 2 teaspoons chili powder
  • 1 teaspoon dried leaf oregano
  • 2 teaspoons sugar

Instructions:

  • Dust the pork chops lightly with the flour.
  • Heat the olive oil and butter in a large skillet or saute pan over medium heat. Add the pork chops and cook until they are browned on both sides. Add 1/2 cup water or broth, the salt, pepper, and garlic powder. Cover tightly and simmer on low heat for about 20 minutes.
  • Add the remaining ingredients. Cover and cook for 25 to 30 minutes longer, until pork chops are tender.
  • Serve and enjoy!
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