SPICY SKILLET PORK CHOPS

1 1/2 cups frozen whole kernel corn

1 can (10-oz) diced tomatoes and green chiles, do not drain
2 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp hot pepper sauce
4 boneless pork loin chips, 3/4-inch thick
1/2 tsp chili powder
2 tsp vegetable oil
1 medium onion, cut into thin wedges
1 1/3 cups hot cooked brown rice for serving, optional
Fresh cilantro for garnish, optional

Combine the corn, tomatoes, garlic, cumin and hot pepper sauce in a bowl; set aside.

Trim any fat from the chops and sprinkle both sides with chili powder.

Heat oil in a 12-inch skillet over medium-high heat. Add the pork chops and cook approximately 4 minutes or until browned, turning once to brown both sides. Remove the chops and reserve the drippings in the skillet.

Add the onion to the skillet and cook, stirring, over medium heat 3 minutes. Stir in the corn mixture; place chops back in skillet over the corn mixture. Bring to a boil; reduce heat and simmer, covered, 12 minutes or until chops are cooked through and at least 145 degrees.

Serve over the rice and garnish with the cilantro, if desired.

Yield: 4 servings
Per serving of 1 chop and approximately 1/2 cup corn mixture: 378 calories, 9 g (2 g sat) fat, 450 mg sodium, 33 g (3 g fiber) carbs, 45 g protein

Recipe and photo from Diabetic Living