Take a look at where the person lives who sent this recipe into Taste of Home magazine!! I don't know her, but I sure was surprised!---I live in Boynton Beach, florida!!
These pork chops are wonderful prepared this way
Salsa Skillet Pork Chops
There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. — Deanna Ellett, Boynton Beach, Florida
6 ServingsPrep/Total Time: 30 min.
Ingredients
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
Directions
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.
Yield: 6 servings.
Recipe source: Taste of Home magazine, June/July, 2013, submitted by Deanna Ellett of Boynton Beach, florida
http://www.tasteofhome.com/Recipes/Salsa-Skillet-Pork-Chops
These pork chops are wonderful prepared this way
Salsa Skillet Pork Chops
There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. — Deanna Ellett, Boynton Beach, Florida
6 ServingsPrep/Total Time: 30 min.
Ingredients
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
Directions
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.
Yield: 6 servings.
Recipe source: Taste of Home magazine, June/July, 2013, submitted by Deanna Ellett of Boynton Beach, florida
http://www.tasteofhome.com/Recipes/Salsa-Skillet-Pork-Chops