Salsa Skillet Pork Chops
- 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
Cooking time 30mins
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.