4 pork loin chops, 1-inch thick
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 cans {14-1/2 ounce each} stewed tomatoes, undrained
1 16 ounce can red kidney beans, rinsed and drained
1 can {15-1/4 oz.} whole kernel corn, drained
2/3 cup uncooked long-grain white rice
1/2 cup picante sauce
1 teaspoon chili powder
2 green onions, chopped
Serving Size : 4
Sprinkle pork chops on both sides with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add pork chops and cook 2 to 3 minutes on each side or until browned; transfer to a platter. To the same skillet, add tomatoes, kidney beans, corn, rice, picante sauce, and chili powder; mix well and bring to a boil over high heat. Place pork chops in the tomato mixture; reduce heat to low, cover and simmer 20 minutes, or until chops are cooked through. Remove skillet from heat and allow to stand, covered, 5 minutes. Garnish with green onions and serve.