Southwestern Pork Chops with Warm Corn Chutney

• 1 bunch cilantro
• 2 tsp. vegetable oil
• 4 pork loin chops
• 3/4 c. medium-hot salsa
• 1 can whole-kernel corn

1. Measure 1/4 cup packed cilantro leaves, then chop.
2. Reserve remaining cilantro for garnish.
3. In nonstick 12-inch skillet, heat vegetable oil over medium-high heat.
4. Add pork chops; sprinkle with 1/4 teaspoon salt.
5. Cook pork chops about 8 minutes or until they just lose their pink color throughout, turning once.
6. Remove pork chops to 4 plates.
7. Reduce heat to medium.
8. In same skillet, heat salsa, corn, chopped cilantro, and 3 tablespoons water to boiling.
9. Spoon corn mixture over pork chops; garnish with cilantro sprigs.

cilantro, vegetable oil, pork loin chops, mediumhot salsa, wholekernel corn

Taken from www.delish.com/recipefinder/southwestern-pork-chops-warm-corn-chutney-681 (may not work)