Zesty Pork Chops with Salsa

INGREDIENTS

Nonstick vegetable cooking spray

1/2 tsp vegetable oil

1 (6-oz) lean pork chop, boneless

1/4 cup medium salsa

2 tsp canned, diced green chilies

Pinch of cumin

2 tbsp frozen corn

1/4 cup long-grain brown rice, cooked according to package directions without salt or fat

1 tbsp onion, chopped

1 tbsp red bell pepper, chopped

1/8 (15 1/4-oz) can red kidney beans,drained

Pinch of salt

Pinch of pepper

INSTRUCTIONS
In a small skillet sprayed with nonstick vegetable cooking spray, heat 1/2 tsp vegetable oil over medium-high heat. Add pork chop and cook for 3 minutes on each side to brown. Combine salsa, green chilies, cumin, and corn in skillet. Reduce heat, cover, and simmer for 10 to 15 minutes. In another skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add onion and red bell pepper. Saute for 2 minutes. Add kidney beans, salt, and pepper. Stir in cooked rice and mix well. Serve pork chop with rice mixture.

**I also had a small dinner roll**
Serves 1. ( i have been doubling so that tim can get a taste too)

***I did not have beans, onion or bell pepper so i omitted those. I also recommend cutting the fat off the pork chops and using that instead of oil.***

**These were very tasty and had a great bite

*Tim took for lunch today so his review is forthcoming.