Posted in: Food & Cooking, Recipes

A Quick Stovetop Pork Chop Recipe for Summer Supper

I pretty much don’t turn on my oven during the dog days of summer. I love to throw together easy 1-pot stove-top meals like this one instead. It takes advantage of the delicious vegetables that are abundant this time of year-like corn, peppers and tomatoes and cleanup is super simple! No sweat!

Pork Chops with Pan-Roasted Corn, Poblano Chile & Tomatoes

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 4, 1 pork chop and 3/4 cup vegetables per serving

Pork Chops with Pan-Roasted Corn, Poblano Chile & Tomatoes


Pork Chops:

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 center cut bone-in pork chops (about 2 pounds)

2 teaspoons olive oil

1/4 cup fresh lime juice


3 ears fresh corn, kernels removed from cob with sharp knife (about 2 cups)

1 large poblano chile, seeded and diced (about 3/4 cup)

1/3 cup sliced scallions

2 medium ripe tomatoes, diced (about 1 1/2 cups)

1/4 teaspoon ground cumin

1/4 teaspoon salt (or more to taste)

1/2 cup chopped cilantro

1 Tablespoon lime juice or more to taste


    Pork Chops:
  1. Combine cumin, salt and pepper in a small cup, and then rub into pork.
  2. Heat oil in a large nonstick skillet over medium-high heat and cook pork, turning once, until golden and just barely pink at centers, about 7 to 8 minutes.
  3. Remove pork to a plate. Add lime juice to skillet and scrape bottom of skillet to release brown bits; pour over pork, cover and set aside.
  4. Vegetables:
  5. Heat same skillet over medium high heat. Add corn and chile and cook without stirring, 1 minute or until lightly charred in a few places. Stir and cook 1 minute longer. Stir in scallions and cook 1 minute or until scallions’ starts to soften.
  6. Add tomatoes, cumin and salt and sauté about 1 minute or until tomatoes start to soften. Remove from heat and stir in cilantro and lime juice.
  7. Serve:
  8. Pour any dripping from pork into skillet with vegetables; stir. Evenly spoon vegetable mixture onto serving plates or platter, then top with pork chops. Serve with lime wedges if desired.


Try this variation: My son Jack sampled this recipe, loved it and said he wanted his in a burrito. He cut up his pork chop, mixed it with the vegetables and rolled into a lightly toasted flour tortilla. It was a hit!

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Terry Grieco Kenny

is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

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