Salsa Skillet Pork Chops

By june

Ingredients

• 6 boneless pork loin chops (6 oz each)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups fresh 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

Preparation

Step 1

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.
Add all chops and remaining ingredients to skillet; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer reads 145 degrees. Let stand 5 minutes before serving

Per Serving: 366 cal; 11g fat (4g sat. fat); 82mg chol; 548mg sod; 29g carb; 4g fiber; 38g protein.