Rio Grande Pork Chops

Rio Grande Pork Chops

Yields 6 servings

6 pork loin chops
1/2" thick
1 teaspoon vegetable oil
1 large onion sliced
chili powder to taste
1/2 cup water
3 zucchini sliced 1/4" thick
2 cups frozen corn thawed
2 large tomatoes cubed
1 green pepper cut in strips
1/2 cup pitted ripe olives
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano leaves 1/4 teaspoon pepper

Heat oil in large nonstick skillet. Brown pork chops over medium-high heat.
Season with salt, pepper and chili powder. Add water. Cover; cook over
medium-low heat for 50 minutes. (Add water if needed).

Layer zucchini over pork chops; top with corn.

Combine tomatoes, green pepper, olives and seasoning; spoon over corn.

Cover; cook 10-15 minutes longer or until pork chops and vegetables are