Southwest Skillet Chops

• 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

1. 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.
2. 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 145u0b0. Let stand 5 minutes before serving.

pork loin chops, salt, pepper, butter, olive oil, red onion, pepper, frozen corn, lime juice, olives

Taken from www.tasteofhome.com/recipes/southwest-skillet-chops/ (may not work)