Ingredients
4 boneless pork loin chops (6 ounces each)3/4 teaspoon salt1/4 teaspoon pepper2 tablespoons butter, divided1 tablespoon olive oil1/2 small red onion, sliced1 jalapeno pepper, seeded and finely chopped1/2 cup frozen corn, thawed3 tablespoons lime juice1/4 cup sliced ripe olives or green olives with pimientos, optional
Preparation
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.
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 145°. Let stand 5 minutes before serving.
