4 boneless PORK loin chops, 1-inch thick
1 tablespoon oil
1½ cups chunky salsa
1 can (4 oz) diced green chilies
1 can (15 oz) black beans, drained and rinsed
1½ cups whole corn (canned—drain, or frozen)
½ teaspoon ground cumin
Grated cheddar cheese
Heat oil in heavy skillet over medium-high heat. Brown chops 2 minutes per side. Reduce heat. Add salsa, chilies, black beans, corn, and cumin; mix slightly. Cover and simmer for 8-10 minutes. Serve onto individual plates. Top with sour cream, olives, and shredded cheese.
Serve with tortilla chips---homemade or prepared.