4-6 pork chops, about 1 inch thick
Salt and pepper to taste
Water
1 (12 oz.) can whole kernel corn
1 chicken bouillon cube
1 clove garlic, crushed
1/2 c. sliced pepper (green)
1/4 c. diced canned pimentos

Sprinkle pork with salt and pepper. Broil 3 to 4 inches from source of heat, 5 to 7 minutes on each side, or until pork is as done as you like it. Meanwhile, drain corn; reserve liquid. Add enough water to can liquid to make one cup. Combine can liquid, bouillon cube and garlic, and heat to boiling. Add corn, green pepper and pimentos. Cover and cook 5-7 minutes or until green pepper is tender. Remove garlic clove. Serve the Mexicali corn with pork. Makes 4 servings.