Southwest Pork Chops

1 c uncooked long grain rice or brown rice
6 pork chops, cut 3/4 inch thick
non stick cooking spray
1 15 ounce can Mexican style beans of Tex-Mex style chili beans
1 c salsa
1 c water(optional)
1 c frozen corn of fresh corn kernels
snipped fresh cilantro (optional)

Cook rice according to package directions. Meanwhile trim fat from chops. Coat 12 in non stick skillet with cooking spray. Brown chops 2 min on each side and remove from pan. Add beans, corn, and salsa and water (I added this and it made the sauce a little thinner). Stir to combine and add chops. Bring to a boil. Reduce heat to simmer and cover. Cook 15 to 20 min or until chops are done (160 degrees). Serve over hot rice. If desired sprinkle with cilantro. Makes 6 servings.

Amy Byrd

http://www.nancyskitchen.com