30-Minute Pan-Seared Pork Chops
Tender bone-in pork chops seared to perfection and braised with a vibrant corn medley featuring green chiles, red onion, and fresh tomatoes. The one-pan cooking method allows the pork juices to mingle with the vegetables, creating a flavorful Southwestern-inspired dish perfect for weeknight dinners or casual entertaining. The combination of sweet corn, mild heat from the chiles, and savory Worcestershire sauce creates a balanced accompaniment that transforms simple pork chops into something special.
Ingredients
- 1 tablespoon vegetable oil
- 4 bone-in pork loin chops, 3/4 inch thick (about 1 1/2 lb)boneless pork chops1:1gluten-freedairy-free
reduce cooking time by 2-3 minutes
- ½ teaspoon seasoned saltkosher salt plus garlic powder1/2 tsp salt + 1/4 tsp garlic powdergluten-freedairy-free
adjust to taste
- ½ cup red onion, chopped
- 1 ½ cups frozen corn
- 1 can (4 oz) Old El Paso Chopped Green Chiles, undrained
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon dried thyme leaves
- 1 medium tomato, seeded, chopped (3/4 cup)
Instructions
- 1
Heat oil in 12-inch nonstick skillet over medium-high heat
- 2
Sprinkle pork chops with seasoned salt and cook 3 to 4 minutes until brown on both sides, then remove from skillet
- 3
Add onion, corn and chiles to skillet and cook 2 to 3 minutes over medium heat, stirring occasionally, until thoroughly heated
- 4
Stir in water, Worcestershire sauce and thyme, then place pork in skillet pressing into vegetable mixture
- 5
Cover and cook 10 to 15 minutes, turning pork and stirring vegetables occasionally, until pork is no longer pink and reaches 160°F internal temperature
- 6
Remove pork from skillet, stir in tomato and cook 1 minute
- 7
Serve corn mixture with pork
Tips
Use a meat thermometer to ensure pork reaches exactly 160°F for safe consumption while maintaining juiciness
Let pork rest 3-5 minutes after cooking to allow juices to redistribute before serving
Choose pork chops of uniform thickness for even cooking throughout
Good to Know
refrigerate leftovers up to 3 days in airtight container
can prep vegetables up to 1 day ahead, store covered in refrigerator
serve immediately while hot, corn mixture can be kept warm on low heat
Common Mistakes
don't skip browning the pork to avoid bland flavor
use medium heat for vegetables to avoid burning the corn
press pork into vegetable mixture to avoid uneven cooking
Substitutions
reduce cooking time by 2-3 minutes
roast and peel fresh chiles first
adjust to taste
FAQ
Can I use boneless pork chops instead?
Yes, boneless chops work well but reduce cooking time by 2-3 minutes and check temperature frequently as they cook faster than bone-in cuts.
What if I don't have green chiles?
Fresh diced jalapeños or poblano peppers make good substitutes, or use canned diced jalapeños for similar heat level and convenience.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat gently in skillet over medium-low heat, adding splash of water if needed to prevent sticking.