Southwestern Pork Chops

• 6 pork rib chops, cut 3/4-inch thick (about 2-1/2 lb.)
• 1 (15 ounce) canmexican-style chili beans (or Tex-Mex-style chili beans )
• 1 14 cups bottled salsa
• 1 cup whole kernel corn (fresh or frozen whole kernel corn)
• 2 cups hot cooked rice
• snipped fresh cilantro (optional)

1. Trim excess fat from chops.
2. Place chops in the bottom of a 3-1/2- or 4-quart crockery cooker.
3. Add chili beans and salsa.
4. Cover; cook on high-heat setting for 2-1/2 hours or low-heat setting for 5 hours.
5. When that step is complete, turn to high-heat setting, if necessary.
6. Stir in corn.
7. Cover and cook 30 minutes longer on high-heat setting.
8. Serve over rice.
9. Sprinkle with cilantro, if desired.
10. Makes 6 servings.

pork, chili beans, bottled salsa, whole kernel corn, rice, fresh cilantro

Taken from www.food.com/recipe/southwestern-pork-chops-467111 (may not work)