This was super easy (are you starting to see a pattern here?) and got 2 thumbs up from Caleb, so that's always a plus!
Southwest Pork Chops
1 cup uncooked long grain white or brown rice
6 pork chops (I only used 2 bone-in pork chops and it worked fine. I had some leftover rice and beans, but I just served it with a taco salad the next night)
1 15 oz can Mexican style or Tex Mex style chili beans (I used Bush's Chili Beans)
1 cup bottled salsa
1 cup frozen whole kernel corn
1. Cook rice according to package directions
2. Coat a 12 inch nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add chops, cook about 2 minutes per side or until brown. (the point is not to cook them here, but just to brown them!) Remove chops from skillet.
3. Add chili beans, salsa and corn to skillet; stir to combine. Place chops on top of bean mixture. Bring to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until chops are done (160*F). Serve over hot cooked rice. If desired, sprinkle with cilantro.