Ingredients
6 boneless pork loin chops (6 ounces each)1/2 teaspoon salt1/4 teaspoon pepper2 cups fresh whole kernel corn1 can (15 ounces) pinto beans, rinsed and drained1-1/4 cups chunky salsa2 tablespoons water1 teaspoon ground cumin
Preparation
Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches.
Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.
