Mexican Pork Chops

• 2 tablespoons canola oil or 2 tablespoons olive oil
• 6 center-cut pork loin chops
• 1 medium onion, minced
• 3 -4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 28 ounces can diced tomatoes with juice
• 2 cups frozen corn kernels
• fresh ground black pepper
• 2 -3 tablespoons chopped fresh cilantro

1. In large skillet, heat oil on high heat. Add chops and brown one one side (about 3-4 minutes), then turn. Remove to plate.
2. To skillet, add onion, garlic and spices and saute, stirring occasionally until softened. Add tomatoes with liquid and corn kernels, stirring occasionally.
3. Add chops back to skillet. Bring all to boil, then reduce heat, cover partially, and simmer 30-40 minutes or until chops are done. Taste to correct seasoning and add pepper and cilantro, if desired.
4. Serve with rice (spoon tomato and corn sauce over the top) and sprinkle with grated Monterey Jack cheese if desired.

canola oil, center, onion, garlic, salt, cumin powder, coriander powder, paprika, cayenne, tomatoes, corn, fresh ground black pepper, fresh cilantro

Taken from www.food.com/recipe/mexican-pork-chops-462765 (may not work)