6 boneless, center-cut pork chops (about 5 ounces each)
Salt and ground black pepper, to taste
2 tablespoons canola or vegetable oil
1 can (14 1/2 ounces) fire-roasted diced tomatoes
1/2 or 1 canned chipotle pepper en adobo, finely chopped (amount depending on heat preference)
1 cup canned corn kernels, drained
1 cup canned black beans, rinsed and drained
1 garlic clove, minced
Juice of 1/2 lime
2 tablespoons chopped cilantro

Season the pork chops with salt and pepper. Heat oil in a large, heavy skillet over medium-high heat. Brown the chops on both sides, about 3 minutes per side. Remove to a plate and set aside. If you cannot fit all of the chops in the skillet without crowding, brown in batches.

To the skillet add tomatoes, chipotle, corn, beans and garlic; bring to a boil, stirring once or twice. Add pork to sauce in skillet and turn to coat; cover and simmer over medium heat until chops are cooked through, about 8 minutes. Remove chops to a serving platter. Bring the juices in the pan to a boil over medium-high heat. Add lime juice and cilantro, and simmer until lightly thickened, about 3 minutes. Spoon over pork chops and serve.

Makes 6 servings.

Submitted by: Canned Food Fan / Mealtime.org