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Ingredients
6 Pork loin chops, 1/2� thick
1 Teaspoon vegetable oil
1 Large onion, sliced
Salt, 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 chili powder
1 Teaspoon garlic powder
1/2 Teaspoon dried oregano leaves
1/4 Teaspoon pepper
Instructions
Heat oil in a large nonstick skillet. Brown pork chops over medium-high heat; seasoned 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 to 15 minutes longer or until pork chops and vegetables are tender.