Braised El Paso Sirloin Chops

• 4 pork sirloin chops 3/4-inch thick
• 1 teaspoon vegetable oil
• 1 onion large, sliced
• salt to taste
• black pepper to taste
• chili powder to taste
• 1/2 cup water
• 3 zucchini sliced 1/4-inch thick
• 2 cups frozen corn thawed
• 2 tomatoes large, cubes
• 1 green bell pepper
• 1/4 cup green chilies
• 1/2 cup ripe olives pitted
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon pepper

1. Heat large nonstick skillet over high heat. Brush chops with vegetable oil and brown chops 2 minutes over medium-high heat. Add onion to pan; season chops with salt, pepper and chili powder. Add water. Cover; cook over medium-low heat for 50 minutes. (Add water if needed). Layer zucchini over chops; top with corn. Combine tomatoes, green pepper, olives and seasoning; spoon over corn. Cover; cook 10-15 minutes longer or until vegetables are tender and chops reaches an internal temperature on a thermometer of 145 degrees Fahrenheit, followed by a 3-minute rest time.

pork sirloin chops, vegetable oil, onion, salt, black pepper, chili powder, water, zucchini, tomatoes, green bell pepper, green chilies, olives, salt, chili powder, garlic, oregano, pepper

Taken from www.yummly.com/recipe/Braised-El-Paso-Sirloin-Chops-2247885 (may not work)