1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups fresh or frozen whole-kernel corn
1 can (15-oz) pinto beans, rinsed and drained
1 1/4 cups chunky salsa
2 tbsp water
1 tsp. ground cumin
1 tbsp chopped fresh cilantro
Sprinkle the salt and pepper over the pork chops.
Spray a large nonstick skillet with cooking spray and heat over medium heat. Add the chops and brown on both sides.
Add the corn, beans, salsa, water and cumin to the skillet; bring mixture to a boil. Reduce the heat and simmer 8 to 10 minutes until chops are cooked through or meat thermometer reads at least 145 degrees.
Allow chops to stand 5 minutes before serving.
To serve, place chops on platter, spoon salsa over chops and sprinkle with the chopped cilantro.