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Picante Pork Chops

4 pork loin chops, 1-inch thick
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 14 1/2 oz cans stewed tomatoes, undrained
16 oz can red kidney beans, rinsed and drained
15 1/4 oz can whole kernel corn, drained
2/3 cup uncooked long-grain white rice
1/2 cup picante sauce
1 teaspoon chili powder
2 green onions, chopped

Sprinkle pork chops on both sides with salt and black pepper. In
a large skillet, heat oil over medium-high heat. Add pork chops
and cook 2 to 3 minutes on each side or until browned; transfer to
a platter. To the same skillet, add tomatoes, kidney beans, corn,
rice, picante sauce, and chili powder; mix well and bring to a boil
over high heat. Place pork chops in the tomato mixture; reduce heat
to low, cover and simmer 20 minutes, or until chops are cooked
through. Remove skillet from heat and allow to stand, covered, 5
minutes. Garnish with green onions and serve.

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