Salsa Skillet Pork Loin Chops



6 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh whole kernel corn
1 can (15 ounces) pinto beans, rinsed and drained
1-1/4 cups chunky salsa
2 tablespoons water
1 teaspoon ground cumin



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


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